Buckwheat Pancakes (Galettes de sarrasin)

Name: Buckwheat Pancakes (Galettes de sarrasin)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 galettes
Ingredients: 500 g (17.5oz/ 4 cups) buckwheat flour; 1 litre (34 floz/4.2 cups) water; 1 egg; 10 g (2 tsp) sea salt; 30 g (1oz/ 2 tbsp) salted butter

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4.7

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12 galettes
Calories
164 kcal
Course
Main Course, Lunch
Cuisine
French

Buckwheat Pancakes (Galettes de sarrasin)

Iris Warren

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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. See notes for a mix using plain flour.

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Ingredients

Servings

500 g (17.5oz/ 4 cups) buckwheat flour (farine de sarrasin) See NOTES
1 litre (34 floz/4.2 cups) water
1 egg organic/free-range (see NOTES)
10 g (2 tsp) sea salt fleur de sel (Maldon, Celtic)
30 g (1oz/ 2 tbsp) salted butter

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Instructions

In a large bowl, make a well in the buckwheat flour. Whisk in the fresh egg, the salt and gradually add the water until well blended and smooth.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, mix well and heat the pan.
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.Top with a little butter until melted then brush it over evenly. Place on a plate covered with another upturned plate to keep warm and soft until ready to serve with your preferred toppings.

Notes

To Serve: top with a little knob of extra butter and serve with a simple green salad.
Buckwheat/Plain Flour: If you prefer galettes not as dark and strong in flavour, then replace 30% of the buckwheat flour (350g/12oz/3 cups) with plain wheat flour (150g/5oz/1.25 cups). This will not be gluten free.
Vegan version: 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.
Yield: makes 12 galettes.
Nutrition: 164 calories per 113g plain galette. Protein 6g, 4g lipids, 27g carbohydrates;