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Buckwheat galette

The great classic of creperies comes to your table! Unlike its sweet version, the true Breton galette focuses on the essentials: a pure buckwheat batter, water, and a pinch of salt. Naturally gluten-free and lactose-free, it embodies rusticity and traditional know-how at its best.

Cooked on a well-heated plate, it develops this unique texture: soft in the centre to generously hold the ingredients, and deliciously "kraz" (crispy and frilled) on the edges. It is the essential base for all your savoury, complete, and comforting meal cravings.

Ingredients

For about 10 galettes:
  • 330 g of buckwheat flour
  • 75 cl of very cold water
  • 10 g of coarse salt (preferably from Guérande)
  • 1 fresh egg
  • Butter (or plant-based butter) for cooking

Equipment

  • A large bowl
  • A scale
  • A frying pan (ideally carbon steel) or a bilig
  • Optional: a ladle

Preparation

  1. The secret of "beating" (Oxygenation):

  2. In a large mixing bowl, place the buckwheat flour in a well with the coarse salt. First, pour in half of the water (about 35 to 40 cl). Mix vigorously with a wooden spoon (or a stiff whisk) while lifting the batter well for 3 to 5 minutes. This step incorporates air and gives the batter its flexibility.

  3. Lightening and colour:

  4. Add the whole egg (it will give a beautiful golden colour when cooked), then gradually pour in the rest of the water while mixing until you obtain a fluid and homogeneous batter.

  5. The restorative rest :

  6. Cover the bowl with a cloth or cling film and leave the dough to rest for 2 hours in the refrigerator.

Chef's note : Just before cooking, take the dough out. If it has thickened too much, do not hesitate to add a small trickle of water to regain a nice fluid consistency.

Baking

  1. Heat your pan or bilig over high heat. This is the secret to achieving the "gribouillage" (the small bubbles of the galette). votre poêle ou votre bilig à feu vif. C'est le secret pour réussir le "gribouillage" (les petites alvéoles de la galette).
  2. Generously grease with a knob of butter. As soon as it is hot and bubbling, pour in a ladle of batter and immediately and quickly tilt the pan to spread it very thinly.
  3. Leave to cook for 1 to 2 minutes without touching it. The edges will start to brown, dry out, and lift on their own.
  4. Slide a spatula under the galette, flip it over with a quick motion and let the second side cook for about 1 minute.

All you have to do is fill it directly in the pan (egg, ham, cheese) before folding it.



Ideas for variations

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