Saturday, February 07, 2009


When crêpes are made with buckwheat flour they are called galettes. Buckwheat flour is a gluten free flour, so despite the name it has nothing to do with the wheat. It is actually not even a grain but rather a seed.
And the great thing about crêpes is that you can use almost any kind of flour as gluten is not important, eggs are the one that keep everything together.

Galettes are eaten with savoury fillings and I used grated goat-milk Gouda with sliced scallions...delicious, delicious, delicious...

Although a little bit too small, my cast iron pan (22 cm) is perfect for making small cute galettes that I serve as a starter.

Galettes10 galettes
1,5 dl buckwheat flour

pinch of salt
1 large egg
1 tbsp melted butter
1,5 dl water
1,5 dl milk

Put the flour and salt in a bowl. Lightly beat the egg with melted butter and add to the flour. Slowly add the water and milk and beat everything together for about 5 minutes. As buckwheat has no gluten the more you beat the better and easier will be to handle the mixture afterwards. Let the mixture rest in the fridge at least an hour or over night.

Heat a pan, I use cast iron, and pour about 0,5 dl, spread by moving and cook until dark golden. The galette will have many small holes, but do not worry, it should be like that. Turn the galette and cook on the other side until golden.

Important thing to remember is to mix the mixture every time before pouring into the pan as the flour tends to set on the bottom.

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