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Buckwheat Crêpes (Galettes Bretonnes) - Gluten-Free Savory Crêpes

Here is my recipe for galettes bretonnes, the savory buckwheat crêpes from Brittany, also called galettes de sarrasin or blé noir. Fill them however you like: buckwheat has the advantage of being gluten-free and low on the glycemic index.

Chloé Flam

Buckwheat Crêpes (Galettes Bretonnes) - Gluten-Free Savory Crêpes

Ingredients

Check off ingredients as you go

    Serves 4 (makes 12-15 galettes)

    • 330 g (2⅔ cups, or 1 glass) buckwheat flour
    • 750 ml (3 cups + 2 Tbsp) lukewarm water (or half milk)
    • 1 large egg (optional)
    • 1 pinch salt

    1. Mix the flour and salt, then gradually add the water/milk, whisking to avoid lumps. Let rest at least an hour at room temperature.

    2. On a hot, lightly oiled crêpe pan, pour a thin layer of batter and let it set for 1 to 2 minutes on each side. To flip the galette, use a spatula and work quickly. Add the filling of your choice and serve right away.

    Tip

    • The egg isn’t required, but it makes the batter smoother and therefore easier to work with.

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