Savoury thin buckwheat pancakes from Brittany and Normandy. Easy recipe and gluten free made with 100% buckwheat flour. Serve with any of the classic French toppings (e.g. cheese, ham, egg, mushrooms) or of your choice.
500g (18oz/ 4 cups)buckwheat flour(farine de sarrasin)
1eggorganic (optional - otherwise replace with a little sparkling water)
750ml (1¼ pints/3 cups)water
10g (2 tsp)sea saltfleur de sel (Maldon, Celtic)
30g (1oz/¼ stick)salted buttermelted (to cook)
Instructions
In a large bowl, mix the buckwheat flour with 500ml (18 floz) of the water using a balloon whisk. Whisk vigorously to let the air bubbles in. When the batter is smooth add the egg (see notes*).Leave the batter to rest for at least 2 hours at room temperature or overnight in the fridge.
When the batter is ready at room temperature, add the rest of the water (250ml/9 floz).
Melt a little of the butter in a hot crêpe pan. Use about half a ladle of batter for each galette, quickly moving the pan to ensure a very thin layer coats all the surface. Leave on medium-high heat for about a couple of minutes then turn over for a minute.Brush with a little butter over the top and place on a plate until ready to serve with your preferred toppings.
Notes
Yield: makes 12 galettes. Vegans: Omit the egg and replace with a little sparkling water. When ready to cook the galettes, use your favourite vegan oil (e.g. olive oil) in place of the classic butter.To make a French Complète: place a galette in the hot crêpe pan, crack an egg into the middle, spreading around the white to cover most of the surface. Break up a slice of ham into bits and place with a little grated cheese around the egg yolk. Fold over 4 times into a square to meet the egg yolk in the middle without touching. Add a little extra butter on top and serve with a green salad.Nutrition: 164 calories per 113g plain galette. Protein 6g, 4g lipids, 27g carbohydrates;
Keyword buckwheat crepes, French savoury crepes, galettes de sarrasin, savoury buckwheat pancakes