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This classic buckwheat galette from Brittany is awesome for an easy, real meal. It's crispy at the edges, nutty, and you can load it up with anything you like—savory or sweet.
I first stumbled on these while traveling through Brittany years ago. Now they're a cozy Sunday thing at my place, and we always change up the toppings depending on what’s good that season.
Tasty Ingredients
- Pepper and salt: 2.5 ml brings out the buckwheat's flavor perfectly
- Baking powder: 5 ml for a gentle puff in your batter
- Cold water: 1 liter helps make the batter just right
- Buckwheat flour: 500 ml for that true earthy color and rustic taste
Simple Step-by-Step
- Finishing Touch:
- Flip each galette gently with a spatula. Cook one more minute till softly golden and it stays bendy. Keep going with the rest, greasing the pan lightly each time.
- Sizzle the Galettes:
- Heat a skillet on medium, toss in some butter, add 60 ml of batter, and tilt fast so it spreads. Cook two minutes. Watch for bubbles and lifting edges.
- Batter Prep:
- In a large bowl, toss flour, baking powder, and salt together. Slowly pour in the water while whisking well so lumps don’t form. Mix till the batter is smooth and kind of runny. Let it chill for 30 minutes so everything fuses together.
Here's my little trick: always pick toasted buckwheat flour if you can find it. It really makes the flavor pop and gives that deep brown that my Breton grandma loved.
Storing and Using Leftovers
After cooking, stack your galettes with parchment in between so they don’t stick. Stick them in the fridge for three days, max. To reheat, just throw one onto a hot pan for a few seconds or warm them gently in the oven.
Favorite Fillings
Brittany’s go-to is “complete”—think ham, egg, and some melty cheese. Sweet tooth? Try apple butter or a quick squeeze of lemon and sprinkle of sugar. Honestly, you can get creative here!
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Cultural Roots
These pancakes have been a Brittany kitchen staple for generations. Buckwheat’s been around since the 1400s because it’s easy to grow there. Usually, the savory ones were the main event, while wheat crepes were for sweets after.
Frequently Asked Questions
- → How do I make light buckwheat crepes?
To keep them light, mix the ingredients carefully, especially the baking powder, and avoid overmixing to keep air bubbles in the batter.
- → Can the water be swapped for something else?
Sure, you can substitute water with milk or plant-based milk for a smoother texture. Just note this will slightly alter the flavor.
- → What toppings go well with these crepes?
Buckwheat crepes pair wonderfully with apple butter, blackberry jam, or cinnamon maple syrup. For a savory option, try cheese or grilled veggies.
- → Can I make the batter ahead of time?
Yes, you can prepare the batter a day in advance and store it in the fridge. Be sure to stir it well before cooking.
- → How can I stop the crepes from sticking?
Use a nonstick pan with a light coating of butter and make sure it's properly heated before adding the batter.