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Traditional Breton Buckwheat Galettes
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Traditional Breton Buckwheat Galettes

60 min 8 galettes Easy
Galettes de sarrasin, or buckwheat galettes, are a staple of Breton cuisine, known for their distinct nutty flavour and versatility. Unlike the sweet crêpes often associated with France, these savoury pancakes are made with buckwheat flour, giving them a unique taste and a gluten-free alternative. Originating from Brittany, these galettes have become a beloved dish beyond the region. Traditionally served with ham, cheese, and eggs, they make for a hearty meal at any time of the day. Whether you're enjoying them for breakfast or a light dinner, these galettes bring a taste of Brittany to your table.

Instructions

1

Prepare the batter

In a large bowl, whisk together the buckwheat flour and salt. Gradually add water, whisking until smooth. Stir in the beaten egg and melted butter until well combined.

Pro tip: Let the batter rest for at least 30 minutes to allow the flour to fully hydrate.

2

Heat the pan

Preheat a non-stick crepe pan or skillet over medium heat. Lightly grease with butter or oil.

Pro tip: Ensure the pan is hot enough by sprinkling a few drops of water; they should sizzle.

3

Cook the first side

Pour about 1/4 cup of batter into the pan, swirling to spread evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown.

Pro tip: Adjust the heat as needed to prevent burning.

4

Flip the galette

Carefully flip the galette with a spatula and cook for another minute on the other side.

Pro tip: Be gentle to avoid tearing the delicate crepe.

5

Add fillings

Once flipped, add your desired savoury fillings such as ham, cheese, or an egg. Cook until the fillings are warmed through.

Pro tip: Cover the pan with a lid to help melt the cheese.

6

Serve

Slide the galette onto a plate and serve immediately. Repeat with the remaining batter.

Pro tip: Keep cooked galettes warm in a low oven while you finish the batch.

💡

Tips & Tricks

  • Use a well-seasoned crepe pan for best results.
  • Let the batter rest to ensure a smooth texture.
  • Adjust the consistency of the batter with water if needed.
  • Serve with savoury fillings like ham and cheese for an authentic touch.

Frequently Asked Questions

recette de galette de sarrasin

To make classic buckwheat galettes, you'll need buckwheat flour, water, salt, egg, and melted butter. Mix the ingredients and cook in a hot pan.

recette de la galette de sarrasin bretonne

The traditional Breton recipe involves a simple batter of buckwheat flour, water, salt, and an egg, cooked into thin, savoury pancakes.

How to make galettes crispy?

Ensure the pan is hot enough before pouring the batter and cook until the edges are crisp and brown.

Can I make the batter ahead of time?

Yes, the batter can be made up to two days in advance and stored in the refrigerator.

What fillings are traditional?

Common fillings include ham, cheese, and egg, but you can also use mushrooms or smoked salmon.

Are galettes gluten-free?

Yes, as long as only buckwheat flour is used, galettes are naturally gluten-free.

Serving Suggestions

Serve these Breton buckwheat galettes hot with your favourite savoury toppings. Classic choices include ham, grated cheese, and a sunny-side-up egg, but feel free to get creative with mushrooms, smoked salmon, or sautéed vegetables. To store, keep the cooked galettes in an airtight container in the refrigerator for up to three days. Reheat them in a non-stick pan or microwave before serving. The batter can also be made ahead and stored for up to two days in the fridge, just give it a good stir before cooking.

Nutrition per serving

120

Calories

4g

Protein

3g

Fat

20g

Carbs

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