French Buckwheat Galette

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The French buckwheat  galette  comes from a region of Bretonne or Britanny in english and different cultures have their own specialty. We will call it crepes or pancakes, depending on the toppings, we can also make it into a thin Pizza or dessert with homemade carob cream, or chocolate similar to Nutella.

Buckwheat (Galette) is a simple buckwheat pancake recipe, but its spectacular and one of my all time favorites as a snack and complete mealing depanding on the filling. First time you this recipes, 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 savory with salads, as a wrap just with pesto, and anything you fancy.

Buckwheat is commonly mistaken for cereal; however, it is actually a rhubarb-related fruit seed. It is not a type of wheat or related to it in any way. It’s a short-season crop that grows swiftly and thrives on low-fertility or acidic soils. It ripens in 10-11 weeks after sowing.

Buckwheat seed is used whole or ground into flour, buckwheat flower nectar is used to make rich honey, and the hulls that enclose the seed are used as upholstery fillers.

Tips: To make it even easier, you can also use buckwheat flour instead of soaking and grinding the cereal.  You can also add half of the buckwheat and half the quantity of rice flour to have a different type of Gallet.

Print Recipe

Whole Buckwheat gallet

Pancakes – Dadaji Fusion Recipes

Serves: 8-10

Prep Time: 20 mins – Cooking Time: 1 hr – Total Time: 1 hour 20 mins

Buckwheat (Gallet) Crepes is one of the most yummy crepes that you will ever taste!

Ingredients

• 1 cup / 220 gms buckwheat cereal
• 1 tablespoon salt
• ½ cup olive oil
• 2 cups water or more as needed

Instructions

1

Soak buckwheat grains in water for 2 hours.

2

Add the soaked buckwheat with water into a blender and mix it until you reach a smooth consistency.

3

Allow it to stand for 2 hours, or you can add 1 teaspoon of baking powder to hasten the fermenting process of the batter.

4

Add salt, olive oil, or butter & mix batter well.

5

Pour one-third cup of batter onto a preheated hot pan or with a scoop spoon using the underside of the scoop gently spread the dough from the middle to the outer side in a spiral motion, gradually expanding the spiral you will see the batter spreading evenly on the hot pan. This will gently push the dough enlarging the pancake.

6

You will make pancakes as small and thick or as large and thin as you like in this way.

7

Let it cook slowly for 3 to 4 minutes depending on how thin you spread the batter over the hot plate or skillet.

8

This takes a little while until you get used to it, 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.

9

When the edges are, and the middle part gets slightly brown it's time to flip the pancake. Make as many as you can and set it aside.

Notes

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 buckwheat flour instead of soaking and grinding the cereal. The quality of the taste may change slightly.