The Alsatians call Buckwheat (Gallet) Crepes a “Flammkuchen”. The French call it a “Gallet.” The Indians call it “dosa,” and different cultures have their own specialty, etc. We will call it crepes, but depending on the toppings, we can also make it into a thin Pizza or dessert with homemade chocolate creams similar to nutella or carob cream.
Buckwheat (Gallet) Crepes 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 savory with salads, as a wrap, pesto, and anything you fancy.
Buckwheat is commonly mistaken for a 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.
Whole Buckwheat gallet
Buckwheat (Gallet) Crepes is one of the most yummy crepes that you will ever taste!
- 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 the batter.
Add salt, olive oil, or butter & mix batter well.
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.
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 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.
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.
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.