Buckwheat Galettes (French Savory Crepes)
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When you think of Galettes Bretonnes, you might picture a specific scene of a vacation in Brittany. In reality, these savory crepes are the perfect, quick, everyday meal found all over France! They are naturally gluten free, wonderfully nutty, and can be on the table in no time. This is my uncomplicated version, no frills, just totally authentic.
In this Post
What is a Galette Bretonne?
Galettes Bretonnes are originally from Brittany, as mentioned, and we love to eat them in France with any filling, but the most classic is: “galette complète,” translated into English as “whole galette”. This savory crepe recipe typically includes grated cheese, ham and an egg (with a runny egg yolk). You can absolutely get creative with the toppings and play around with them, kind of like a pizza.
Unlike the classic crêpes, which is made from wheat flour, milk and eggs, the authentic Galette bretonne is made from buckwheat flour(farine de sarrasin), water and sometimes an egg. These buckwheat crepes have a characteristic grey-brown color and a nice nutty taste.
In the French crêperies, these buckwheat crepes are always served as a main course; traditionally served with cider (sparkling apple wine) in a clay bowl. For dessert, you usually order a sweet crêpe, such as a crêpe suzette.
You Need These Ingredients for the Galette Batter
You need surprisingly little for the original buckwheat galette recipe:
- Buckwheat flour: Make sure it is of good quality, it is the main flavor carrier.
- Water: Traditionally, only cold water is used (even filtered if possible!).
- Salt: It is best to weigh the salt carefully, as this is crucial for the flavor.
- Egg: The egg gives these savory crepes a nice consistency and color. In the original recipe there is no egg, but then the resting time of 24 hours to 3 days is absolutely necessary and the cooking must be perfectly mastered otherwise the galette will break. So it’s easier with egg!
Filling: I’ll give you some ideas for the filling below!
Recipe card
Buckwheat Galettes (French Savory Crepes)
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Ingredients
For the batter
- 2 ¾ cups buckwheat flour
- 2 tsp salt (10 g)
- 3 cups cold water (750 ml)
- 1 large egg
- A little butter (to grease the pan)
The "Complète" Filling (Per Galette)
- 1 large egg
- ½ cup shredded cheese (Gruyère or Emmental are traditional; Swiss cheese is a common U.S. substitute)
- 1 slice ham (Deli-style or Black Forest works well)
- 1 tbsp butter
- salt & pepper
- 1 pinch chives finely chopped
Instructions
- In a large mixing bowl, combine the buckwheat flour and salt. Create a well in the center and pour in the water in 3 to 4 stages, whisking vigorously after each addition until the batter is completely smooth. Finally, whisk in the egg until well incorporated.
- Cover the bowl and refrigerate for at least 4 hours, though overnight is ideal for the best flavor and texture.
- After the resting period, give the batter a quick stir. If it has thickened too much, add a small splash of water to reach the right consistency.
- Heat a crepe pan or a large pan over medium-high heat. Lightly grease the surface with a small amount of butter.
- Pour in a small ladle of batter and immediately swirl the pan to spread it into thin layer.
- After about 1-2 minutes, place the cheese and egg in the center. Use a spatula to gently spread the egg white a bit. Add the ham.
- As soon as the bottom is golden-brown and crispy, fold the sides of the galette toward the center.
- Wait briefly until the egg white has set, and serve immediately with pepper, a pinch of salt, and chopped chives.
Notes
- Prep: You can make the galettes in advance and reheat them in the pan later when you are ready to add the filling.
- Shelf Life: The prepared batter will stay fresh in the refrigerator for about 1–2 days.
- Serving: They are best enjoyed straight from the pan while they are still piping hot and perfectly crispy!
Nutrition
3 Tips for the Perfect Galette Batter
To ensure that your galettes are guaranteed to succeed and have the right texture, I have summarized my most important tips for you here:
- Add water slowly: Add the water to the flour in 3 to 4 stages. This prevents lumps and ensures a perfectly smooth mixture.
- Resting time: The batter must be left to rest – at least 4 hours, but preferably overnight in the fridge. This gives the buckwheat flour time to swell.
- Consistency check after the resting time: If the batter becomes thicker after resting, this is normal! Add a sip of cold water and stir well, as the flour usually settles at the bottom.
How to Cook your Galette Correctly
The batter is an important part of the recipe, but it’s also all about the cooking technique. Here are a few baking tips:
- The pan: Every French person has a crêpe pan (aka crépière) at home and I couldn’t live without one! If you don’t have one, use a large flat pan, that works quite well too!
- The heat shock: The pan must be really hot! This is the only way to create the typical small holes in the batter and make the galette nice and flexible and crispy at the edges.
- Thin and quick: Work with little batter per galette and spread it immediately by quickly swirling the pan. The thinner, the better the result. Then you only need 1-2 minutes maximum per side.
- Grease properly: Wipe out the pan with kitchen paper dipped in butter before each new galette – this not only adds flavor, but also gives a nice golden brown color.
- The filling: As soon as the batter has set in the pan, place the filling directly in the center. As soon as the base is crispy, fold in the sides.
My tip: The galette tastes best when served straight from the pan!
My Favorite Buckwheat Galette Fillings!
The “Complète” (i.e. ham, cheese, egg as in the picture and in the recipe card) is the classic, but the nutty buckwheat batter goes with almost everything. Here are my favorites:
- Fall: Mushrooms à la crème – a creamy mushroom sauce, you can combine it with cheese and egg, or even ham.
- Goat’s cheese: For a few slices of goat’s cheese with honey and walnuts. It goes perfectly with caramelized apples or sautéed leeks.
- Caramelized onions: Simply add some caramelized onions. Especially great for vegetarian variations with a stronger cheese such as Comté.
- Vegetarian & fresh: Briefly sautéed spinach with spicy feta and a fried egg on top.
Frequently asked questions (FAQ)
Resting is essential so that the starch in the buckwheat flour can combine optimally with the water. Without resting, the buckwheat galette will tear more quickly in the pan and taste less aromatic. I recommend that you leave the batter to rest overnight.
You can easily keep the galette batter in the fridge for 1 to 2 days. It often tastes even better on the second day!
I don’t recommend it, as the consistency can suffer after defrosting. But what you can do: Cook the finished galettes (without the filling) and you can then keep them frozen for later.
It’s best to simply place them briefly in a hot pan with a tiny piece of butter. This will make them crispy again.
How many calories a galette has depends entirely on your filling: the batter itself is very healthy, is gluten free and has only a few calories (around 150 kcal per piece). If you choose a filling with vegetables and egg, it remains a healthy treat, while the version with cheese and ham is naturally a little more substantial.
Easy to make and absolutely delicious!
Thank you Marcela !
Thankyou for this recipe. Do you need to flip the galette before adding the topping or do you add the topping onto the raw galette and fold the edges in? thankyou
Hi Sarah, yes, you can flip it once. But then flip it again before adding the filling, as the most beautiful side is always the one you put first on the pan 😉
thankyou!