I have to eat my cook’s hat! When asked how to make buckwheat crepes with good taste and delicate texture, I insisted on adding some wheat flour. Not any more. I still believe nothing beats my buckwheat blini recipe with yeast, kefir, and meringue. It is the best for serving caviar. But! This adopted to our local ingredients Galette De Bretagne version is a gluten-free delicacy for every day meals.
Years ago, I discovered foraged ramps in the U.S. though available only matured, expensive, and very difficult to find. Unfortunately, matured ramps cannot substitute cheremsha, which is ramp sprouts from Kavkaz mountains. But flowering leeks can! Cooked the same way, I consider succulent stems of flowering leeks the second best. The recipe below is exactly how we prepared ramp sprouts in our family — simple and delicious. It works for the flowering leeks to the letter.