Buckwheat Galettes
Crêpes are essentially a pancake made by cooking a thin layer of batter in a non-stick or special crêpe pan. When the batter is made with buckwheat flour, it is often called galettes – a famous offering in the French region of Brittany.
This recipe is best when the batter is prepared at least 2 hours in advance and allowed to relax so the air beaten into the batter has dissipated. The batter’s flavor and color also improve with time. I generally make the batter the night before I want to serve them, and keep it refrigerated overnight.
Crêpe batters
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Crêpes are essentially a pancake made by cooking a thin layer of batter in a non-stick or special crêpe pan. When the batter is made with buckwheat flour, it is often called galettes – a famous offering in the French region of Brittany.
This recipe is best when the batter is prepared at least 2 hours in advance and allowed to relax so the air beaten into the batter has dissipated. The batter’s flavor and color also improve with time. I generally make the batter the night before I want to serve them, and keep it refrigerated overnight.
Crêpe batters are normally made with eggs to help bind the thin pancakes. Using small amounts of starch and glutinous fiber (ground flax seeds or psyllium husk) are excellent egg substitutions in this recipe.
Serve buckwheat galettes with fresh fruit and nuts, fruit jam, creams, or your favorite savory filling – like mushrooms or wilted greens.
Difficulty: simple
Yield: makes about 12-15 (20-cm/9-inch non-stick pan)