Name: Buckwheat Galettes with Mushroom/Cheese Béchamel Sauce
Prep time: 5 min
Cook time: 90 min
Yield: 1 servings
Ingredients: 100 g of buckwheat flour; 220 ml of water; 1 egg; 1 teaspoon of olive oil; 1 tablespoon of Cornstarch; 125 ml of plant-based milk; 0.5 teaspoon of nutmeg; 10 g of olive oil; 50 g of grated sheep cheese; 100 g of button mushroom; salt (according to taste); pepper (according to taste)

Buckwheat Galettes with Mushroom/Cheese Béchamel Sauce

Water, or half water/half milk Half buckwheat/rice flour 2 galettes per person

Vegetarian Public

Course: Main course

Preparation time: 5 minutes

Cooking time: 90 minutes

Cost per serving: 1,86 €

Energy: 842 kcal / serving

Nutritional score:

Instructions

1. In a bowl, mix the buckwheat flour and salt, and gradually whisk in the water (and milk).
2. Add the egg.
3. Finish with the oil and let it rest.
4. Let it rest for 1 hour.
5. For cooking, spread the slightly runny dough using a 'rouable' (a utensil shaped like a "T").
6. Peel the mushrooms or drain them if they are canned.
7. Sauté the mushrooms in a pan if they are not canned.
8. Béchamel Sauce Preparation
Dissolve the cornstarch in a portion of cold milk.
9. Boil the milk in the microwave, duration varies depending on the microwave power.
10. Pour the milk/cornstarch mixture into the boiling milk.
11. Mix and heat for 1 minute at full power in the microwave. If necessary, heat again.
12. Season and add oil if necessary.
13. Spread the béchamel sauce on the diameter of the crepe.
14. Then place the mushrooms on top.
15. Fold the crepe and roll it up.
16. Sprinkle with grated cheese.
17. Heat in the oven to melt the cheese.