Buckwheat galettes
Buckwheat flour is a tasty and healthy gluten-free alternative to standard flour. Traditionally used in French galettes (savoury crepes), it gives them a distinctive nutty flavour and special crispness. Look for buckwheat flour in health food stores if you can't find it in your local supermarket.
Julie Le ClercChef
- prepare
- cook
- 6-8 servings
- Easy
Photo credit:Julie Le Clerc
Ingredients
- 1¼ cups stone-ground buckwheat flour
- Big pinch of salt
- 1¼ cups cold water
- 1 small egg, lightly beaten
- Olive oil for frying
- Salted butter, to serve
- Filling options:
- Grated Emmental or gruyere cheese
- Sliced ham
- Eggs
- Sliced tomatoes
- Pan-fried mushrooms
- Caramelised onions
Instructions
- Put the buckwheat flour and salt into a mixing bowl and make a well in the centre, add ¾ cup of water while whisking continuously to aerate the mixture and form a smooth batter. Once smooth, add the beaten egg and mix again to combine. Cover the batter and put it in the refrigerator to rest for at least 3 hours, but ideally overnight.
- Bring the batter to room temperature before cooking the galettes (this will take about an hour). Beat in the remaining ½ cup water to bring the mixture to a pouring consistency.
- Bring the batter to room temperature before cooking the galettes (this will take about an hour). Beat in the remaining ½ cup water to bring the mixture to a pouring consistency.
