Buckwheat isn't used much in this country, which is a shame. No relative of wheat (and entirely gluten free), buckwheat is grown extensively in Eastern Europe and Russia. It's also used to make these traditional galettes, or Breton buckwheat crepes. Apparently true galettes are only cooked on one side, but these ones are cooked on both. Unlike ordinary wheat flour pancakes, which can be a bit temperamental, these are virtually fool-proof, and never seem to break or collapse. The batter makes four, although you'll only need three of them. In my experience, leftover pancakes rarely survive for long before being eaten up.
4 rounded tbsp buckwheat flour
pinch salt
1 egg
1/2 pint skimmed milk
1 tsp olive oil
Butter for frying
1. Place the flour and salt in a bowl, and gradually beat in the egg. Don't worry if it's a bit lumpy at this stage.
2. Gradually add the milk, beating continually with a wooden spoon to make a smooth batter.
3. Beat in the olive oil (this will help stop the pancakes sticking).
4. Leave to stand for 1/2 an hour.
5. Heat the butter in a large frying pan, or even better an omelette pan, until brown and bubbling. It's important to get it very hot.
6. Measure out a ladle full of the batter into the pan, and spread across the entire pan. When bubbles start appearing on the surface, turn the pancake over using a spatula (or toss it if you feel adventurous). The other side will only need cooking for a few seconds.
7. Repeat until all the mixture has been used up.
25g dried wild mushrooms (porcini or mixed)
1 clove garlic
1/2 red onion
2 tbsp olive oil
2 bunches thin asparagus spears
250g chestnut mushrooms
250g button mushrooms
2 tbsp chopped parsely
1 tbsp plain flour
75ml dry white wine
200g half fat creme fraiche
50g stilton
pinch nutmeg
salt and pepper to taste
1. Soak the dried mushrooms in boiling water for 20 minutes
2. Finely chop the garlic and onion, and soften gently in the olive oil in a large frying pan for 2 minutes.
3. Chop the asparagus and add to the pan. Fry for 5 minutes over a gentle heat.
4. Slice the fresh mushrooms and add them to the pan, together with the drained dried mushrooms. Fry gently until all the vegetables have softened.
5. Add the chopped parsely, then stir in the flour.
6. Gradually add the white wine, followed by the creme fraiche, until the sauce is smooth and thickened.
7. Turn off the heat, then add the grated stilton, nutmeg and seasoning.
8. Place one pancake in the bottom of a large flan dish, and spread half of the mushroom and asparagus it. Top with another pancake and another layer of sauce, and finish with another pancake.
9. Cover with foil and place in the oven, gas mark 5, until heated through.
