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Buckwheat Crêpe (Kaletez)

The buckwheat crêpe, galette de sarrasin or kaletez, is an emblematic specialty of Brittany cuisine, made from buckwheat flour.

Prep Time
1 hr
Cook Time
mins
Resting Time
6 hrs
Total Time
1 hr 21 mins
Servings: 15 crepes
Calories: 107 kcal
Course: Main Course , Appetizer
Cuisine: French

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

    Cup of Yum
  1. In the bowl of a stand mixer, combine the flour and salt.
  2. With the whisk attachment, incorporate the water little by little at low speed.
  3. Once all the water has been incorporated, increase the mixer to medium speed and beat well until there are no more lumps.
  4. 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.
  5. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 6 hours.
  6. Place a knob of butter or 1 tablespoon of oil in a pancake pan and wait until it is hot.
  7. Pour a ladle of batter into the pancake pan and quickly spread it over the entire surface of the pan.
  8. Once the edges start to come off, flip the crepe over and continue cooking for 1 to 2 minutes.
  9. Repeat the process until the batter is used up.
  10. Garnish the buckwheat crepes with varied ingredients including egg, ham, Gruyère cheese, sausage, canned tuna, fish, vegetables, salad, etc.