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Buckwheat Galette With An Egg

 
One serving costs about $0.18

$0.18 per serving

93 people like this recipe

93 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:17%

Spoonacular Score: 17%

 

You can never have too many side dish recipes, so give Buckwheat Galette With An Egg a try. This lacto ovo vegetarian recipe serves 10 and costs 18 cents per serving. One serving contains 87 calories, 4g of protein, and 4g of fat. It is brought to you by Foodista. 93 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately approximately 45 minutes. If you have milk, flour, sea salt, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so amazing spoonacular score of 15%. Similar recipes are Fruit Galette with Buckwheat Crust, Egg Filled Buckwheat Pancake, and Spinach and Buckwheat Egg Bake.

Ingredients

Servings:
1 cup
1 cup milk
milk
0.5 Tbsps
0.5 Tbsps sugar
sugar
1 pinch
1 pinch sea salt
sea salt
1.5 Tbsps
1.5 Tbsps butter
butter
0.25 cups
0.25 cups buckwheat flour
buckwheat flour
0.5 cups
0.5 cups white whole wheat flour
white whole wheat flour
2 small
2 small eggs
eggs
2
2  eggs
eggs
1 cup milk
1 cup
milk
0.5 Tbsps sugar
0.5 Tbsps
sugar
1 pinch sea salt
1 pinch
sea salt
1.5 Tbsps butter
1.5 Tbsps
butter
0.25 cups buckwheat flour
0.25 cups
buckwheat flour
0.5 cups white whole wheat flour
0.5 cups
white whole wheat flour
2 small eggs
2 small
eggs
2  eggs
2
eggs

Equipment

pastry brush
pastry brush
blender
blender
frying pan
frying pan
spatula
spatula
stove
stove
whisk
whisk
pot
pot
pastry brush
pastry brush
blender
blender
frying pan
frying pan
spatula
spatula
stove
stove
whisk
whisk
pot
pot


Instructions

Place all of the ingredients, save the last 2 eggs, in a blender and whisk until combined. Pour into a sealable container and set into the fridge overnight. In the morning, take your batter out from the fridge and let it sit for about 30 minutes to an hour. Pour about a tablespoon of milk to it and stir around. Place a crepe pan on the burner (over medium-high heat) and melt a pat of butter in it (you can use a silicone brush to coat the pan). Pour 1/4 cup of batter into the pan and tilt it to swirl the batter around until it coats the pan. Your first crepe is always going to be experimental. The fresh butter might make it a little clumpy or bubbly and it might not cover the pan properly--don't worry, you'll get into the swing of things after 1-2 tries. Cook for about one minute or so. Use a spatula to lift an edge--if it's slightly golden, it's time to flip. Once you flip, cook for another 45 seconds or so. The amount of time that you cook the galette depends on many factors: your stove, the type of pan you're using, how thick the batter is, etc. You might also need to adjust the temperature--my crepe pans work best on medium-high heat, but this might be too high for your stove and could burn the crepes. Start with medium heat and increase or decrease, depending on how long the crepes are cooking for. My best advice is to lightly lift the edge of the galette to see if it's starting to change color before flipping. The edges will usually be slightly crisped. I usually make about 2-3 galettes before using my silicone brush to add a little more butter to the pan. I like to use the brush because it guarantees even coverage and never creates big clumps of butter that cause the batter to curl in places. The galettes should peel off the pan easily. To keep the galettes warm as you cook more, here's a trick: set a big pot of water on a nearby skillet. Top with a large plate and bring to a boil. Place the done galettes on the plate--the boiling water underneath keeps the plate warm. So, considering this recipe makes about 10 galettes--that means two people could each eat 4 galettes on their own (or with a swipe of jam or Nutella and some berries on the side) and each have a galette topped with an egg. When you're done making all of the galettees, place one back onto your crepe pan. Carefully crack one egg into the center. Use a fork to sort of spread the egg whites around the entire galette (but be careful to not disturb the yolk!). Salt and pepper. At this time, you could also throw in some cheese--shaved Parmesan, or maybe some Gruyere. When the whites have thickened and are universally white, use a spatula to lift the sides of the crepes and gently fold over as you would an envelope, but leave a nice center hole for the yolk. Slide your spatula under and place on a plate.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.18
Ingredient
1 cup milk
1.5 tablespoons butter
¼ cups buckwheat flour
½ cups white whole wheat flour
2 smalls eggs
2 eggs
Price
$0.33
$0.18
$0.18
$0.13
$0.46
$0.48
$1.76

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
87 Calories
4g Protein
4g Total Fat
8g Carbs
1% Health Score
Limit These
Calories
87
4%

Fat
4g
7%

  Saturated Fat
2g
13%

Carbohydrates
8g
3%

  Sugar
1g
2%

Cholesterol
71mg
24%

Sodium
54mg
2%

Get Enough Of These
Protein
4g
8%

Selenium
6µg
9%

Vitamin B2
0.13mg
7%

Phosphorus
65mg
7%

Vitamin D
0.69µg
5%

Vitamin B12
0.27µg
4%

Calcium
43mg
4%

Vitamin B5
0.37mg
4%

Vitamin A
185IU
4%

Fiber
0.9g
4%

Manganese
0.07mg
3%

Iron
0.57mg
3%

Magnesium
12mg
3%

Vitamin B6
0.06mg
3%

Folate
11µg
3%

Zinc
0.41mg
3%

Potassium
80mg
2%

Vitamin B1
0.03mg
2%

Vitamin E
0.26mg
2%

Copper
0.03mg
2%

Vitamin B3
0.22mg
1%

covered percent of daily need

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