Have you tried a French buckwheat galette? Also known as buckwheat crepes, these tasty snacks are delicious, easy to make and full of fiber!
One of the best things about living in Paris is the French cuisine.
What is the difference between a galette and a crepe?
Galettes are typically eaten with savoury ingredients such a potatoes, cheese, egg and more. Crepes are generally enjoyed with sweet fillings, such as chocolate, caramel or jam.
In France, we typically eat galettes at lunch or dinner and enjoy a crepe for breakfast or dessert.
You can enjoy your buckwheat galette as :
- a healthy breakfast
- a tasty lunch
- an easy dinner
- as a quick snack (galettes are one of our favorite French snacks!)
Prepare your galette with your favorite ingredients! Here are some ideas :
- The classic “complète” : ham, emmental cheese and a poached egg on top
- Sausage galette (a traditional French recipe from the Brittany region)
- Goat cheese, walnuts, poached pears and honey
- Raclette cheese and sauteed, spicy potatoes
- Potatoes and cheese
- Smoked salmon, cream and chives
A galette is often served with a lovely side salad in a small bowl. We made this sweet little salad to go with our galettes : baby spinach, walnuts, yellow tomatoes, crumbled blue cheese and Dijon mustard, sea salt and olive oil vinaigrette.
Have you tried a buckwheat galette? What are your favorite galette ingredients?
If you make this recipe, tag @ahedgehoginthekitchen and use the hashtag #ahedgehoginthekitchen
- 2 cups of buckwheat flour
- 2 eggs
- 2 cups of cold water
- 40 g (1½ oz) of browned butter
- 5 g of salt
- Prepare the browned butter (or butter "noisette"). (Heat butter in a frying pan on high heat. The butter will melt, bubble and begin to caramelize. As soon as the butter starts to caramelize remove from heat and voilà! - your butter "noisette" is ready! (Put aside to cool and for use later in the recipe.)
- Mix flour, salt and eggs in the Kitchenaid bowl on medium speed for about 2 minutes.
- In a seperate bowl, beat the water and the butter "noisette".
- Incorporate the liquid mixture into the Kitchenaid bowl mixture.
- Mix for 5 minutes on high speed until the mixture is smooth (without lumps).
- Refridgerate overnight.
- Use a crepe pan to make the galette.
- Splash the crepe pan with a small amount of olive oil. Use a paper towel to cover the crepe pan with olive oil while also removing any excess oil. (You want a very thin layer of olive oil on the pan, otherwise, your galettes will be too greasy!)
- Heat on very high heat (the highest heat available).
- When the pan is very high, fill a laddle and pour the mixture onto the crepe pan.
- Using the crepe rake (this is sold with the crepe pan), smoothe the mixture over the crepe pan.
- If you don't have a crepe rake, you can also move the pan from side to side until the mixture has covered the entire pan.
- Use a metal spatula to check the color of the cooking side of the crepe. When it is golden brown, use the spatula to turn it over.
- Cook until both sides are golden brown.
To make your gorgeous galettes, you will need a crepe pan. Our crepe pan is part of our below Le Creuset collection.
It is also easier to use a crepe batter spreader to make galettes.
Let us know if you have any questions! 🙂
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