Galette a la maison : Buckwheat crepes in traditional French style

A galette or to be more specific a Breton galette (originating from the Brittany region of France) is a thin pancake made with buckwheat flour usually with a savory filling. Buckwheat is not related to wheat rather is related to sorrel, knotweed and rhubarb. The seeds are rich in complex carbohydrates and being non-grass it is a pseudocereal. Like crepes the perfect galettes are really thin and slightly crispy. There can be many different methods of making galettes and even various equipments extending up to commercial crepe makers. But the true and traditional method of making the perfect galettes is the one prevalent in the little corners of the Brittany region of France. This recipe is such a recipe which I came across during my recent trip to the region and perfected with some tips from the locals. Here I have not used any special equipment and you can easily succeed in making this thin delightful crepes at your home.

The buckwheat (called Ble noir or Sarrasin in French) for my galettes came from a well-known bakery the Boulangerie Guillou of Roscoff in the Brittany region. However any buckwheat will be good enough for your perfect galettes. A little secret for traditional galettes is that in Brittany they add honey to the batter which helps give the crisp on being caramelized and also gives the traditional unique taste to the galettes. Another secret is that in Brittany salted butter is used for making the galettes and this gives them their unique color and texture.

Galettes are eaten as the main course and are filled with sausages, ham etc. The most common galette in France has cheese and ham for the filling and is called the “jambon-fromage”. Another popular type is called the “complet” which has an egg topping on the jambon-fromage. Here I made the common “jambon fromage” and because I am not a fan of egg toppings, I rather topped my galette with the famous sweet onions of Roscoff. So here is the recipe for making your perfect galettes.

Ingredients (for 10 galettes)

Buckwheat flour (sarrasin) : 500 grams

Egg : 1

Salted Butter : 125 grams

Honey : 2 tablespoons

Salt : 1 1/2 teaspoons

Blackpepper : 1/2 teaspoon

Water : 4 1/2 cup (for the batter) + 1/2 cup (pour pouring before resting)

For the filling of each galette

Slices of ham : 2 (I used the Jambon de Paris, a typical and popular ham from Paris but you can use any other)

Grated cheese : 50 grams (I used the Emmental) 

Procedure

Take the buckwheat in a large deep bottomed bowl.

Season it with salt and pepper.

Crack the egg in the middle.

Add 1 cup of water.

Mix slowly the batter with the help of your hand (in Brittany it is traditionally done with hands).

Add the rest 3 1/2 cups of water slowly and mix the batter in between. 

Add the honey and mix well. I used organic mountain honey which also helped give a darker color to the galettes.

Slowly add 1/2 cup of water without stirring the batter.

The water should remain separated from the batter as shown in the picture. 

Cover it with aluminum foil and rest for at least 3.5 hours. 

After 3.5 hours mix the batter well. The final consistency should be like this. 

Take a non stick pan and butter it well. Let the pan heat uniformly.

Pour one cup of batter and swirl the pan swiftly to make a thin layer. 

Let it cook for 30 seconds. Add a teaspoon of butter on it and cook for 1 minute. Then turn the side and cook for another minute. The galette should be ready. This step shown explicitly in the following video. 

For the filling

Butter the pan, place a galette on it and heat for 10 seconds.

Place the slices of ham and sprinkle the grated cheese on it and cook for 30 seconds.

Then fold the galette as shown in the picture.

Keep on the heat for another 30 seconds and serve. I garnished it with onions of Roscoff.

  

Printable Recipe

Buckwheat crepes in the traditional French style
Author: Mitanti Ghosh
Preparation Time: 15 min
Cooking time: 3 min per crepe
Servings: 10

Calories per serving: 100 kcal

A galette is a thin pancake (crepe) made with buckwheat flour usually with a savory filling. This recipe follows the traditional style of making these crepes which I learnt from the locals of the Brittany region of France.

Ingredients:

• Buckwheat flour (sarrasin) : 500 grams
• Egg : 1
• Salted Butter : 125 grams
• Honey : 2 tablespoons
• Salt : 1 1/2 teaspoons
• Blackpepper : 1/2 teaspoon
• Water : 5 cups

Instructions:

1. Take the buckwheat in a large deep bottomed bowl. Season it with salt and pepper.
2. Crack the egg in the middle then add 1 cup of water.
3. Mix slowly the batter with the help of your hand.
4. Add the rest 3 1/2 cups of water slowly and mix the batter in between.
5. Add the honey and mix well.
6. Slowly add 1/2 cup of water without stirring the batter. Cover it with aluminum foil and rest for at least 3.5 hours.
7. Take a non stick pan and butter it well. Let the pan heat uniformly.
8. Pour one cup of batter and swirl the pan swiftly to make a thin layer.
9. Let it cook for 30 seconds. Add a teaspoon of butter on it and cook for 1 minute. Then turn the side and cook for another minute. The galette should be ready.