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For the buckwheat galette batter:

1. 1 cup buckwheat flour
2. 1/2 teaspoon salt
3. 2 cups cold water
4. 1 large egg

For the savory mushroom and Gruyere filling:

1. 1 tablespoon butter
2. 1 tablespoon olive oil
3. 1 small onion, finely chopped
4. 8 ounces (about 225 grams) mushrooms, thinly sliced
5. 1 clove garlic, minced
6. 1/2 cup shredded Gruyere cheese
7. Salt and pepper to taste
8. Chopped fresh parsley for garnish (optional)

    

How to cook:

For the buckwheat galette batter:

1. In a blender or mixing bowl, combine the buckwheat flour and salt.
2. Gradually add the cold water while whisking continuously to avoid lumps.
3. Add the egg and whisk until you have a smooth batter. Let it rest for at least 30 minutes at room temperature or in the refrigerator.

    

For the savory mushroom and Gruyere filling:

1. In a skillet, heat the butter and olive oil over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes, or until it becomes translucent.
3. Add the sliced mushrooms and garlic to the skillet. Sauté for about 5-6 minutes, or until the mushrooms release their moisture and start to brown. Season with salt and pepper to taste.
4. Remove the skillet from heat and set aside.

    

Assembly and Cooking:

1. Heat a non-stick skillet or crepe pan over medium-high heat. Lightly grease the pan with a small amount of butter or oil.
2. Pour a ladleful of the buckwheat galette batter into the center of the hot skillet. Quickly lift and tilt the pan to spread the batter evenly across the bottom, forming a thin galette.
3. Cook for about 2-3 minutes, or until the edges start to lift and the bottom is golden brown.
4. Flip the galette using a spatula and cook for an additional 1-2 minutes on the other side.
5. Spoon some of the sautéed mushroom and Gruyere filling onto one half of the galette.
6. Fold the other half of the galette over the filling, creating a half-moon shape.
7. Repeat the process with the remaining batter and filling.
8. Garnish with chopped fresh parsley if desired.

Ingredients:

For the buckwheat blini:

1. 1 cup buckwheat flour
2. 1/2 cup all-purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 1 cup milk
6. 1 large egg
7. 2 tablespoons melted butter
8. Cooking oil for frying
   
   

For the toppings (choose your favorites)

1. Sour cream
2. Smoked salmon
3. Caviar (optional)
4. Chopped fresh herbs (dill, chives)
5. Sliced cucumber
6. Red onion slices

How to cook:

• 1. In a mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and salt.
  2. In another bowl, whisk together the milk, egg, and melted butter until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. 
  4. Let the batter rest for about 15-20 minutes; this allows the flour to absorb the liquid and the batter to thicken.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil.
  6. Pour a small amount of batter onto the skillet to form a small, round blini (about 2 inches in diameter). You can use the back of a spoon to spread the batter into a circle if needed.
  7. Cook the blini for about 2 minutes on one side, or until you see bubbles forming on the surface and the edges start to lift.
  8. Flip the blini over and cook for an additional 1-2 minutes on the other side, until they are lightly browned.
  9. Remove the blini from the skillet and keep them warm while you cook the remaining batter, adding more oil to the skillet as needed.
  10. To serve, top the buckwheat blini with a dollop of sour cream and your choice of toppings. 
  11. Traditional toppings include smoked salmon, caviar, chopped herbs, cucumber slices, and red onion.

Ingredients:

1. 1 cup buckwheat flour
2. 1 tablespoon sugar (you can adjust this to your taste)
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 1 cup milk (or a dairy-free alternative like almond or soy milk)
6. 1 egg (or a flaxseed or chia seed egg for a vegan option)
7. 2 tablespoons melted butter or oil (or a vegan alternative)
8. Optional: a handful of blueberries, sliced bananas, or chopped nuts for added flavor and texture

How to cook:

1. In a mixing bowl, combine the buckwheat flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, and melted butter or oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. If you want to add any extras like blueberries or nuts, gently fold them into the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
6. Pour a ladleful of batter onto the skillet to form pancakes. Use the back of the ladle to spread the batter into a circle if needed.
7. Cook the pancakes until you see bubbles forming on the surface, then flip them over and cook until they are golden brown on both sides.
8. Remove the pancakes from the skillet and keep them warm while you cook the remaining batter.
9. Serve the buckwheat pancakes hot, topped with your choice of toppings like maple syrup, honey, yogurt, fresh fruit, or a dollop of whipped cream.
   

Prep Time: 10 minutes

Cook Time: 36 minutes

Ingredients

Yields 60 cookies

• 150 grams all-purpose flour
• 6 tablespoons finely chopped almonds, chopped using a food processor
• 2 tablespoons dried chamomile flowers
• ½ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 170 grams unsalted butter, softened
• 150 grams granulated sugar
• 50 grams light brown sugar
• 1 large egg
• ½ teaspoon lemon zest
• ½ teaspoon pure vanilla extract

How To Cook

1. Preheat the oven to 177 degrees Celsius and line a baking sheet with parchment paper. Position an oven rack to the middle or upper-middle position.
2. Whisk the flour, almonds, chamomile flowers, baking powder, and salt together in a bowl. Set aside. 
3. Cream the butter and sugars together in a separate bowl with an electric mixer on medium speed for 3 minutes or until creamy. Start low and gradually increase the mixer speed to prevent mess.
4. Add the egg, lemon zest, and vanilla extract to the creamed butter and sugar. Continue to mix on medium speed until just combined. 
5. Slowly add the dry ingredients while you run the mixer on low speed. Mix until well combined. 
6. Scoop teaspoon portions of cookie dough onto the parchment-lined sheet about 5 centimeters apart. The cookies need room to spread as they bake.
7. Bake for 5-6 minutes or until the crisps are flat and golden brown at the edges. Watch them closely, so they do not burn.
8. Leave to cool on the baking sheet for 1-2 minutes to set up, then transfer the cookies to a cooling rack. 
9. Repeat the above steps with the remaining dough.
10. Enjoy!

Note :

You do not need to use the dough all at once. Leftovers can be refrigerated for up to 5 days. Bring the dough to room temperature before use.