📝 About This Recipe
Transport your kitchen to the rugged coast of Northwest France with these traditional Galettes de Sarrasin. Crafted from gluten-free buckwheat flour, these savory crêpes boast a deep, nutty flavor and a distinctive lacy texture known as 'kraz' when cooked to crispy perfection. Traditionally served as a 'Complète' with ham, egg, and nutty Gruyère, they offer a rustic yet sophisticated meal that celebrates the humble elegance of heritage grains.
🥗 Ingredients
The Galette Batter
- 2 cups Buckwheat flour (high-quality, stone-ground preferred)
- 1 teaspoon Fine sea salt (gray Celtic salt is most authentic)
- 2.5 cups Cold water (filtered water is best)
- 1 Large egg (helps with binding and browning)
- 3 tablespoons Unsalted butter (melted and cooled, for the batter and greasing)
The Classic 'Complète' Filling
- 6-8 Large eggs (one per galette)
- 2 cups Gruyère or Emmental cheese (freshly shredded)
- 6-8 slices Paris Ham (high-quality cooked ham, thinly sliced)
- 4 tablespoons Salted butter (for finishing the galette edges)
- 1 pinch Black pepper (freshly cracked)
- 1 bunch Fresh chives (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the buckwheat flour and sea salt until well combined and any lumps are broken up.
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2
Create a well in the center of the flour. Gradually pour in half of the cold water while whisking vigorously from the center outward to create a thick, smooth paste.
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3
Add the egg and the remaining water, whisking for about 2-3 minutes. This aerates the batter, which is essential for achieving the traditional 'holes' in the galette.
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4
Stir in one tablespoon of the melted butter. Cover the bowl with a cloth and let it rest in the refrigerator for at least 2 hours, though overnight is preferred for the best flavor development.
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5
Before cooking, check the consistency. The batter should be like heavy cream. If it has thickened too much, whisk in a tablespoon or two of water.
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6
Heat a non-stick crêpe pan or a well-seasoned cast-iron griddle over medium-high heat. Lightly grease with a small amount of butter using a paper towel.
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7
Pour about 1/3 cup of batter into the center of the hot pan. Immediately tilt and swirl the pan to coat the bottom in a thin, even layer.
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8
Cook for 1-2 minutes until the edges start to turn golden brown and lift away from the pan. Flip the galette carefully using a long spatula.
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9
Immediately crack an egg into the center of the galette. Use the tip of a spoon to gently break the white (but not the yolk) and spread it slightly over the surface.
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10
Sprinkle a handful of shredded cheese around the egg and place a slice of ham on top of the cheese.
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11
Once the egg white is set and the cheese is melted, fold the four sides of the galette inward toward the center to create a square, leaving the yolk visible in the middle.
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12
Rub a small knob of salted butter over the crispy folded edges of the galette for extra shine and flavor.
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13
Slide the galette onto a warm plate, season the egg with pepper and a tiny pinch of salt, and garnish with fresh chives.
💡 Chef's Tips
Always let your batter rest; this allows the buckwheat to hydrate and prevents the galettes from being brittle. Use a very hot pan for the first galette to ensure the 'lace' pattern forms correctly. If the batter doesn't spread easily, it is too thick; don't be afraid to add a splash more water. For a vegan version, omit the egg in the batter and use oil, though the texture will be slightly less pliable. Keep finished galettes warm in a low oven (200°F) stacked between parchment paper if serving a group.
🍽️ Serving Suggestions
Pair with a crisp, dry French hard cider (Cidre Bouché) served in traditional ceramic bowls. Serve alongside a simple green salad with a sharp Dijon vinaigrette to cut through the richness. For a variation, fill with sautéed mushrooms, leeks, and a dollop of crème fraîche. Enjoy as a hearty brunch or a light rustic dinner. Follow with a sweet wheat crêpe for the full Breton experience.