Buckwheat Pasta Recipe

Buckwheat pasta is a healthy alternative to white flour pasta. The result is a bit denser and more chewy but paired with the right sauce, the taste is still very pleasant.

Don't be scared by the dark color, which comes from the husk. I didn't use 100% buckwheat flour; I mixed with all-purpose flour to soften the taste of the noodles. Give it a try!

French Buckwheat Crepe Recipe (Galette de Sarrasin ou Galette de Ble Noir)

Galettes de sarrasin, also known as galettes de blé noir, are savory crêpes made from buckwheat flour. They're also called crêpes bretonnes (Breton-style) as the dish originated in Brittany, France. The lacy crêpes are made in a very similar manner to sweet crêpes, but the difference is that buckwheat crêpes are cooked only one one side.

Originally, the "true" galettes were supposed to be served plain with salted butter, but these days, they're usually garnished with charcuterie meat, smoked fish, cheese or vegetables. The most popular version is called La complète which is composed of ham, emmenthal cheese and a cracked egg cooked directly on top of the galette. Another common one, La soubise, is filled with caramelized onions and salted butter. I filled mine with sautéed button mushrooms, red bell peppers and raclette cheese.

If you're only familiar with sweet crêpes, it's definitely worth giving these buckwheat crêpes a try. C'est absolument délicieux!

Roasted Buckwheat with Sauteed Vegetables (Kasha)

Roasted buckwheat (kasha) is a staple starch in Eastern Europe. I serve it once in a while in place of rice or potatoes. I especially make it for the vegetarians in the house to provide a little variety to their diet. Buckwheat is very healthy, and has a nutty flavor and lentil-like texture.

This preparation in particular is reminiscent of a daal recipe that is served dry as opposed to soupy. If you've never had buckwheat before, it's certainly worth a try!