The essential – Buckwheat galette with gorgonzola, pear and king oyster mushrooms


After a time of broadening horizons, extending your comfort zones, having time to think about perspectives, the big plans, it’s probably a natural cycle to zoom in again, to turn the attention to the small steps, life at your doorstep. Both is important.

filled-buckwheat-crepe oyster-mushrooms

While summer gently and gradually fades into autumn, I’m trying to keep the summer visions and translate them into everyday life. It’s all about focusing on the nitty-gritty, the essential, don’t let yourself get distracted or roped into obligations. Do less, but the right things and them properly. This obviously means having to say “no” sometimes, to fall short of some expectations, but as Paul Coelho puts it: “When you say ‘yes’ to others, make sure you are not saying ‘no’ to yourself.”

Nothing about this Breton inspired galette is distraction, it’s straightforward: The best of autumn flavours combined, an always winning team of sweet and savoury. Wrapped into a crisp thin buckwheat crêpe.

Don’t let yourself get distracted!


Buckwheat galette with gorgonzola, pear and king oyster mushrooms (makes about 4)

100g flour, 1 egg, 150-200 ml water,¼ teaspoon salt, butter
2 ripe pears, 100g creamy gorgonzola cheese, 4 king oyster mushrooms, olive oil

In a medium bowl mix buckwheat flour, salt, egg and water into a thin crêpe batter. Start with 150 ml water and add more if needed. Let rest for at least 1 hour.

Meanwhile clean mushrooms, thinly slice them. Heat oil in a skillet and fry mushrooms in 2-3 batches. Set aside. Wash pears, core and slice.

After one hour heat your largest pan, add butter and bake buckwheat galettes, about 4-5. Bake about 1-2 minutes from each side.

Fill about the inner half of each crêpe with gorgonzola cheese, slices of pear and king oyster mushrooms. Add a small knob of butter to the pan, transfer galette to the pan. Bake for ½-1 minute, then fold up edges and bake for another minute or so. Proceed the sane way with the remaining crêpes.


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