📝 About This Recipe
Transport your kitchen to the rugged coast of Brittany with these authentic Galettes de Sarrasin. Crafted from nutty, gluten-free buckwheat flour, these crepes offer a complex, earthy flavor that perfectly complements the sophisticated melt of aged Gruyère cheese. This dish is a masterclass in French comfort, balancing a crisp, lacy exterior with a rich, savory heart that makes it an unforgettable brunch or light dinner.
🥗 Ingredients
The Galette Batter
- 2 cups Buckwheat flour (preferably stone-ground)
- 2 tablespoons All-purpose flour (helps with structural integrity)
- 1 teaspoon Kosher salt
- 2 Large eggs (at room temperature)
- 1/2 cup Whole milk (adds richness to the batter)
- 2 cups Cold water (added gradually to reach consistency)
- 3 tablespoons Unsalted butter (melted and cooled)
The Filling and Finish
- 8 ounces Gruyère cheese (freshly grated)
- 4 tablespoons Unsalted butter (for greasing the pan)
- 6 Large eggs (optional, for 'Galette Complète' style)
- 6 slices Black forest ham (thinly sliced)
- 1/4 cup Fresh chives (finely minced)
- 1 pinch Freshly ground black pepper (to taste)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, and salt until well combined.
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2
Create a well in the center of the dry ingredients and add the two eggs and the milk. Whisk gently, drawing in the flour from the edges.
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3
Slowly pour in the cold water while whisking constantly to prevent lumps. The goal is a batter with the consistency of heavy cream.
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4
Stir in the 3 tablespoons of melted butter. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 2 hours, or ideally overnight; this hydrates the buckwheat and develops the flavor.
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5
After resting, give the batter a gentle stir. If it has thickened too much, add 1-2 tablespoons of water to loosen it back to a pourable state.
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6
Heat a 10-inch non-stick skillet or a traditional crepe pan over medium heat. Lightly coat the surface with a small knob of butter.
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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 in a circular motion to coat the bottom evenly.
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8
Cook for 60-90 seconds until the edges look lacy and crisp, and the bottom is golden brown. Carefully flip the galette using a thin spatula.
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9
Once flipped, immediately sprinkle a generous handful of grated Gruyère in the center. If using ham or an egg, add them now.
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10
If adding an egg, crack it directly onto the cheese. Use a fork to gently break the white (not the yolk) to help it spread and cook faster.
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11
Cook for another 2 minutes until the cheese is bubbling and the egg white is set but the yolk remains runny.
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12
Fold the four edges of the crepe toward the center to create a square shape, leaving the very center (and the yolk) exposed.
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13
Slide the finished galette onto a warm plate. Brush the folded edges with a little extra melted butter for a professional sheen.
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14
Garnish with fresh chives and a crack of black pepper, and serve immediately while the cheese is molten.
💡 Chef's Tips
Allowing the batter to rest is the most important step; it ensures the galettes won't be rubbery. Use a high-quality, aged Gruyère for a sharper flavor profile that stands up to the earthy buckwheat. If the crepes are tearing, your pan might not be hot enough or you may need to add a touch more all-purpose flour to the batter. To keep finished galettes warm while cooking the rest, stack them between sheets of parchment paper in a 200°F (95°C) oven. For a vegan-friendly base, omit the eggs in the batter and use a plant-based milk and oil.
🍽️ Serving Suggestions
Pair with a crisp, dry French hard cider (Cidre de Bretagne) for an authentic experience. A simple side salad of baby arugula with a sharp lemon vinaigrette cuts through the richness of the cheese. Serve alongside a bowl of French onion soup for a decadent, multi-course bistro lunch. For a non-alcoholic pairing, a sparkling apple juice or a light Earl Grey tea works beautifully.