This post came as a result of me buying some uncured German bratwurst at Aldi’s and I didn’t know what to make with it. Then I saw a blog post; for a meal of bratwurst served in a “galette” which is basically a buckwheat crepe. Bratwurst is a quick cooking meat; about 10-11 minutes in fry pan. The crepes took far longer. I used dark buckwheat flour. You will need some water, a bit of coconut oil or butter, salt and an egg. You beat it up and refrigerate it for an hour or more; up to overnight. I made the whole recipe which should make 8 crepes; I got about 6-7. I have made crepes before, long ago; they are a bit smaller; these were made in a 12 inch non stick frying pan. They are harder to turn as they are so large. The crepe is thin, fairly flexible especially when it is just made. I reheated one tonight on a plate; for about 35-30 seconds.
I cooked the brats and then opened a can of sauerkraut and got out the mustard. It goes especially good with country style mustard; aka stone ground mustard. One time I had it with a pickled okra added in and second time with some caramelized onions added. Both tasty.
So here are my hints. I made the batter in a 4 cup flexible measuring cup; measure the water and dump in flour and rest of ingredients. Mix it well. Put in fridge while you do something else. When you measure batter to make a crepe, go for a touch less than a ladle full. I found that the first one was crap; just as the author said it would be. Then I got out the cooking spray and changed from coconut oil to butter and sprayed the pan as well; Much less sticking. You have to rotate the pan around quickly to spread the batter into a thin big crepe. Be patient to turn and be careful not to flip it onto itself; sticks together and cannot be separated again; mutant crepe! Let it get some brown spots on the bottom. The edges might be all feathery; they look pretty when that happens.
I think you could use these to make wrap sandwiches; far better tasting and more flexible than any gf wrap bread I have found. They are fairly easy once you get the hang of making them. I love that there is no baking and in an hour of batter resting plus 15 or 20 minutes I can have 6 wraps to use with brats, hot dogs, lunch meat or whatever! Six is plenty for me; not sure they freeze so don’t want a ton of them. This is definitely a keeper recipe I will be able to use in many meal situations.
Here is the link to Margaret’s recipe: http://www.kitchenfrau.com/buckwheat-galettes/