Breton Buckwheat Galettes Recipe

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Galettes are naturally gluten free Crepes, traditionally eaten in Brittany, France. They make for a delicious savoury meal or sweet treat and can be made at home as well as enjoyed out and about in Brittany. Made using just water and buckwheat flour (with a little salt), they are suitable for vegans, gluten free and sugar free diets.

You’ll need 2 cups of buckwheat flour and roughly 4 cups of water plus a sprinkling of salt, say about half a teaspoon.

Mix it all together in a big bowl, take some time to mix it up properly, 5 or so minutes. Add water until the mix is a creamy consistency, quite heavy. Leave in fridge for an hour or more.

Next heat a crepe pan and add some olive oil or butter or whatever you like to cook with. The oil should be thinly spread across the pan, I used a potato cut in half on the end of a fork to spread the oil oil but I’m sure there’s other ways to do it like using a napkin or something! Ladel in a thin coating of crepe mix and cook on both sides.

If cooking for a number of people, you can pile up the galettes on a seperate plate, kept warm in the oven and serve up with different toppings using the crepe pan again to heat the galettes.

Today I had caramilsed onion, leek, tomatoes and egg in my galette as shown in the photo.

Bon apetite!

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