Buckwheat Crêpe (Kaletez)
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Prep Time
1 hr
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Cook Time
mins
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Resting Time
6 hrs
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Total Time
1 hr 21 mins
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Servings
15 crepes
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Calories
107 kcal
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Course
Main Course, Appetizer
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Cuisine
French
Buckwheat Crêpe (Kaletez)
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The buckwheat crêpe, galette de sarrasin or kaletez, is an emblematic specialty of Brittany cuisine, made from buckwheat flour.
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Ingredients
- 4 cups buckwheat flour
- 4 cups water
- 1 teaspoon coarse salt
- butter (or oil, for cooking the crepes)
Equipment
- Stand mixer
- Pancake pan
Instructions
- In the bowl of a stand mixer, combine the flour and salt.
- With the whisk attachment, incorporate the water little by little at low speed.
- Once all the water has been incorporated, increase the mixer to medium speed and beat well until there are no more lumps.
- If the mixture seems too thick, add a little water. The idea is to obtain a very smooth, homogeneous and semi-liquid and elastic batter.
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 6 hours.
- Place a knob of butter or 1 tablespoon of oil in a pancake pan and wait until it is hot.
- Pour a ladle of batter into the pancake pan and quickly spread it over the entire surface of the pan.
- Once the edges start to come off, flip the crepe over and continue cooking for 1 to 2 minutes.
- Repeat the process until the batter is used up.
- Garnish the buckwheat crepes with varied ingredients including egg, ham, Gruyère cheese, sausage, canned tuna, fish, vegetables, salad, etc.
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