Galettes de Blé Noir (Buckwheat Crepe)

Prep time: | Cook time:

Ingredients - Serves 12

  • For the crepe mixture
  • 250g of buckwheat flour
  • ½ L of water
  • 4 eggs
  • A pinch of salt
  • A soup spoon of cooking oil
  • For the filling
  • Ham
  • Grated cheese
  • Eggs (1 per galette complète)
  1. Pour the flour in a deep bowl.
  2. Make a well in the flour and crack the eggs in it.
  3. Mix the flour and the eggs well with a whisk.
  4. Add the water progressively and mix with a whisk until smooth.
  5. Add the salt and the oil.
  6. Leave the mix to rest for about 1hr.
  7. After the mix has rested, give it a good stir.
  8. Heat up the crepes pan (crepiere) or normal frying pan to very high temperature .
  9. Apply some oil at the bottom of the pan with a paper towel (you’ll repeat this step before you cook every single galette).
  10. Fill in a small ladle with the mix and spread on the pan so that the mix covers the surface of the pan.
  11. Wait until you see that the galette is cooked enough on one side to turn it over.
  12. Once you’ve turned it over, crack an egg in it and spread it on the cooking galette.
  13. Once the egg looks cooked, add a slice of ham on one half of the galette and add some grated cheese
  14. Fold the galette in half and serve immediately.
  15. Bon appétit!

2 Responses to Galettes de Blé Noir (Buckwheat Crepe)

  1. jack brunner

    A Galette from Brittany does not have egg in the dough!!!

    the galette itselve is just Blé noir and Water; well mixed.

    I forms a net pattern when cooked!

    the eggs go on top with the ham and cheese .

    the above recipe is for an omelette!!

  2. Amanda

    Thanks for this. As I have a household of gluten free family members this recipe was a hit. I tried my very best to recreate the galettes from the brezih cafe in Paris. Not sure I hit there standard but the texture of the galettes we’re perfect! Thanks for sharing.

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