4 Serves
88 Mins
In a large bowl, whisk together the buckwheat flour, a pinch of salt, and water to form a smooth batter. Let the batter rest at room temperature for at least 60 minutes.
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FrenchVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
329 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
378 mg / 1,250 mgPotassium
932 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
79 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
11 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Slice the andouille sausage into thin rounds using a chef's knife.
Heat a non-stick skillet over medium heat and lightly grease with olive oil. Pour a thin layer of batter into the pan, swirling to coat the bottom evenly.
Once the edges begin to lift, add the sliced andouille sausage to the center of the galette. Season with salt and pepper to taste.
Fold the edges of the galette toward the center, creating a square shape, and cook for an additional 2 minutes until the sausage is heated through and the crepe is crisp.
Transfer the galette to a serving dish and serve immediately while hot.
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French
French