The Alsacians call it a “Flammkuchen”. The French call it a “Gallet”. The Indians call it “dosa” etc. etc. We will simply call it crepes, but depending on the toppings it can also be made into a Pizza or dessert with Nutella or carob cream. It is a simple recipe, but it can be a bit tricky to get used to putting the batter onto the hot plate in a circular shape – but after some practice and following the instructions, you will get the hang of it. You can make it the size you like. You can have it as a dessert with something sweet or savoury with salads, as a wrap, pesto and anything you fancy.
Tips: To make it even easier you can also use the buckwheat flour instead of soaking and grinding the cereal. You can also add half of the buckwheat and half quantity of rice flour to have a different type of Gallet.
Whole Buckwheat galletPrint Recipe
- 1 cup / 220 gms buckwheat cereal
- 1 tablespoon salt
- ½ cup olive oil
- 2 cups water or more as needed
Soak buckwheat grains in water for 2 hours.
Add the soaked buckwheat with water into a blender and mix it until you reach a smooth consistency.
Allow it to stand for 2 hours or you can add 1 teaspoon of baking powder to hasten the fermenting process of batter.
Add salt, olive oil or butter & mix batter well.
Pour one-third cup of batter onto a preheated hot pan. With a scoop spoon using the underside of the scoop gently spread the dough from the middle to the outer side in spiral motion, gradually expanding spiral on the hot pan. This will gently push the dough enlarging the pancake.
You will make pancakes as small and thick or as large and thin as you like in this way.
Let it cook slowly for 3 to 4 minutes depending on how thin you spread the batter over the hot plate or skillet.
This takes a little while until you getting used to, and after a couple of tries, you will be an expert at it. The first time it will mostly break or damage, don’t be discourage try again and it will get better.
When the edges are and the middle part get slightly brown it time to flip the pancake. Make as many as you can and set it aside.
Once it's done you can prepare the ingredients for a pizza topping: feta or mozzarella cheese, fresh tomato thinly sliced, basil leaves, olive oil or black olives. Instead of tomato sauce, apply a generous layer of pesto. Or, if you want it as a dessert, add a sweet topping like chocolate or strawberry jam. To make it even easier you can also use the buckwheat flour instead of soaking and grinding the cereal. The quality of the taste may change slightly.