Even though we’re now in Phase 2 of the Sugar-Free Challenge, I’m excited to share a quick and tasty Phase 1 recipe with you today: Buckwheat Crêpes! Known as galettes in French, these savory crêpes come from the region of Brittany in Western France – and unlike crêpes made from white flour, they’re usually stuffed with savory ingredients instead of sweet fillings.

You’ll find the basic recipe for these buckwheat crêpes in my book Clean Eating Basics. In today’s recipe, we fill them with cream cheese, horseradish, dill, cucumber, and tomato. The earthy, wholesome flavor of the buckwheat flour works beautifully with the soft, mild cheese and the crunchy veggies, while the horseradish and dill really take things up a notch. Bon appétit!

Buckwheat Crêpes (Galettes) with Cream Cheese, Dill, and Horseradish

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time
Passive Time
  • 125 g buckwheat flour
  • 1 egg
  • 175 ml milk
  • 1 pinch salt*
  • 1 tsp dried herbs as desired
  • 25 g Butter
  • 1 bunch Dill
  • 150 g cream cheese
  • 1-2 tbsp horseradish
  • 1 tbsp olive oil*
  • salt*
  • pepper*
  • 2 tomatoes
  • 1/2 cucumber
  1. In a bowl, combine buckwheat flour, egg, milk, salt, and herbs.
  2. Melt butter and add 175 ml water to batter.
  3. Wash dill, pat dry, and pluck off leaves. Separate into two halves. Stir half of dill into batter.
  4. Heat a nonstick pan. Ladle batter into pan and spread out to form a crêpe. Flip crêpe when bubbles begin to form. Remove from heat when both sides are cooked and set aside to cool.
  5. Make the cream cheese and horseradish filling: mix cream cheese with horseradish, olive oil, and remaining dill. Season with salt and pepper.
  6. Wash tomatoes and cucumber and cut into thin slices. Spread cream cheese over crêpe, add tomato and cucumber, then fold crêpe as pictured.
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