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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