French Buckwheat Galette

The French buckwheat galette originates from the Brittany region. Different cultures have their own specialties; we call it crepes or pancakes depending on the toppings. It can also be transformed into a thin pizza or dessert with homemade carob cream or a chocolate spread similar to Nutella.

Buckwheat (galette) is a simple pancake recipe, yet it is spectacular and one of my all-time favorites, whether enjoyed as a snack or a complete meal depending on the filling. The first time you try this recipe, it may be a bit tricky to spread the batter in a perfect circular shape on a hot plate; however, with practice and by following the instructions, you will master the technique. You can make it in any size you like, serving as a dessert with something sweet or as a savory wrap with salads or simple pesto.

Buckwheat is commonly mistaken for a cereal; however, it is actually a fruit seed related to rhubarb. It is not a type of wheat, nor is it related to wheat in any way. Buckwheat is a short-season crop that grows swiftly and thrives on low-fertility or acidic soils, ripening 10–11 weeks after sowing.

The entire seed is used – the grain can be used whole or ground into flour, the nectar from buckwheat flowers is used to create a rich honey, and the hulls are repurposed as upholstery fillers.

Tips: To simplify the process, you can use buckwheat flour instead of soaking and grinding the grains. You can also experiment by using half buckwheat and half rice flour for a different type of galette.

Print Recipe

Whole Buckwheat Galette

Pancakes – Dadaji Fusion Recipes

Serves: 8

Prep Time: 20 minutes – Cooking Time: 1 hour – Total Time: 1 hour 20 minutes

Buckwheat (Galette) Crepes is one of the most delicious crepes you will ever taste!

Ingredients

• 1 cup (220 g) buckwheat cereal
• 1 tablespoon salt
• 1/2 cup olive oil
• 2 cups water or more as needed
• 1 teaspoon baking powder (optional)

Instructions

1

Soak buckwheat grains in water for 2 hours.

2

Blend the soaked buckwheat with its water until a smooth consistency is achieved.

3

Allow the mixture to stand for 2 hours; alternatively, add 1 teaspoon of baking powder to expedite fermentation.

4

Mix in salt and olive oil (or butter) thoroughly.

5

Pour 1/3 cup of batter onto a preheated hot pan. Using the underside of a scoop spoon, gently spread the batter from the center outward in a spiral motion until it evenly covers the pan, allowing the pancake to gradually enlarge.

6

Customize the pancake thickness as desired – make them small and thick or large and thin.

7

Cook slowly for 3 to 4 minutes, depending on how thinly the batter is spread.

8

Practice makes perfect; expect a few imperfect attempts at first. With time, you will master the technique.

9

When the edges and the center begin to brown, it’s time to flip the pancake. Continue until all batter is used, and set the pancakes aside.

Nutrition

• 215.9 Calories
• 19.5g Carbohydrates
• 0.0mg Cholesterol
• 14.7g Fat
• 2.8g Fiber
• 3.7g Protein
• 900.0mg Sodium
• 0.0g Trans fat

Notes

Once the galettes are prepared, you can set up toppings to create a pizza-like dish: try feta or mozzarella cheese, thinly sliced fresh tomato, basil leaves, and a drizzle of olive oil or black olives. Instead of tomato sauce, apply a generous layer of pesto. For a dessert variation, consider sweet toppings such as chocolate spread or strawberry jam. You may also opt to use buckwheat flour directly instead of soaking and grinding the grains, though this may slightly alter the taste.