Ingredients
Check off ingredients as you go
Serves 4 (makes 12-15 galettes)
- 330g buckwheat flour (1⅓ cups)
- 750ml warm water (3 cups) (or half milk)
- 1 egg (optional)
- pinch of salt
Mix the flour and salt, then gradually add the water/milk while whisking to avoid lumps. Let rest at least one hour at room temperature.
On a very hot, lightly oiled crepe pan, pour a thin layer of batter and cook for 1-2 minutes on each side. To flip the galette, use a spatula and work quickly. Add your choice of filling and serve immediately.
Tip
- Though not mandatory, the egg makes the batter smoother and easier to work with.