Buckwheat galettes, originating from Brittany, are a French specialty perfect for a delicious gluten-free meal. Made with naturally gluten-free buckwheat flour, they are ideal for filling with vegetables, cheese, ham, or eggs. Easy to make, they are loved for their rustic flavor and versatility. Here is a simple and delicious version of the recipe.
Ingredients
Preparation
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Prepare the dough:
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In a large bowl or in your food processor, mix the buckwheat flour and salt.
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Gradually add the water while whisking to avoid lumps.
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Incorporate the egg, if using, for a softer, easier-to-work dough. The dough should be fluid but slightly thick.
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Cover and let rest for at least 1 hour outside the fridge. The longer the dough rests, the better it will be.
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To cook the pancakes: Heat a crepe pan or a large non-stick frying pan. If your batter seems too thick, you can add 2 tablespoons of water. Lightly brush the pan with oil or butter.
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Pour a ladleful of batter into the center of the pan and quickly spread it out by tilting the pan to form a thin pancake. Cook over medium heat for 1 to 2 minutes, until the edges begin to lift. Carefully flip the pancake and cook the other side for 1 minute.
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To fill and serve: Fill as you like: cheese, ham, sautéed vegetables, a fried egg, or even smoked salmon. Since there are five of us, and I prepare them in advance, I fill the galettes, fold them, and bake them in the oven to melt the cheese. If I use eggs, I fry them, then add them to the galette when serving.
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Serve hot, accompanied by a green salad.
Note
If you have any leftover galettes, you can make buckwheat chips: cut the galette into small triangles or rectangles, brush them with a little oil, and sprinkle with your choice of curry, smoked paprika, pepper, or leave them plain. Spread them out on a baking sheet lined with parchment paper and bake them in a 200°C (390°F) oven until golden brown (5 to 10 minutes)
Gluten-free buckwheat pancakes, Breton pancakes
