These savory buckwheat galettes, also known as "galettes bretonnes" in French, are made with just 3 simple ingredients: buckwheat flour, sparkling water, and a pinch of salt. They're naturally vegan and gluten-free and make a great weeknight dinner that's both easy and a little different.
This typical French recipe gives you an authentic taste of Brittany. Traditionally, buckwheat galettes are filled wit ham, cheese, and a frie egg.
But this vegan version with sauteed mushrooms, caramelized onions, and fresh parsley is just as satisfying.
Ingredients you'll need
- Buckwheat flour is the base of this recipe. It is dark-colored, strong in flavor and makes extremely crispy crepes. Do not replace it with another type of flour as it won't give you these bubbly savory crepes.
- Sparkling water adds air into the batter and makes the crepe extra thin and crispy.
- Sea salt is absolutely necessary in savory crepes as it will balance the flavor of the buckwheat flour and toppings.
- Vegan butter is required for cooking. I like the flavor it provides and the golden crust it creates. However, you can use any type of cooking oil you like.
Buckwheat vs black wheat
Did you know that buckwheat flour is sometimes called "black wheat" flour? However, it's not a variety of wheat and is naturally gluten-free (which can sometimes be confusing).
Elo's tips
- Let the dough rest at least 30 minutes. This step allows the flour to fully hydrate, which thickens the batter and helps create soft and crispy galettes.
- Use a nonstick crepe pan to makesflipping these delicate galettes a breeze and ensure they don't stick to the bottom of the pan.
- Choose a large pan to have enough room to add toppings and fold the edges over.
- Wait until the pan is hot!! Always do a sizzle test before pouring in the batter. Add a teaspoon of batter to the pan. It should sizzle and set very quickly. If it doesn't, let the pan heat up a little longer.
- Don't worry if you fail the first galette: We've all been there! The first crepe or galette rarely turns out perfect. Use it as a test to check the consistency of your batter. If it's too thick and doesn't spread easily, just thin it out with a bit of sparkling water.
- For the best presentation, add the toppings to the less smooth side of the galette (the side without the holes). This way, when you fold the edges, the golden side with the holes will be visible on top, creating a more textured look.
Troubleshooting
- My galettes are tearing as they cook: Your galettes are probably a little too thick! Try adding a little more water to the batter to thin it out and be able to spread it out into thinner galettes.
- The galettes have no holes: This happens if the batter didn’t rest long enough or the pan isn't hot enough. The batter should sizzle and those signature little holes should appear as soon as it hits the pan.
- The galettes have no color: Be sure to add a little butter to the pan in between each galette to get that golden color and crispy finish.
- The taste is bland: If your galettes taste a bit flat, they probably need more salt.
How to make buckwheat galettes
- Step 1: Prepare the galette batter and let it rest. In a mixing bowl, combine the buckwheat flour with sea salt and sparkling water. Whisk until it's lump-free. Then, place it in the fridge to rest for 30 minutes.
- Step 2: Caramelize the onions. Slice the onions and cook them in a pan with a little oil over low-medium heat for about 30 minutes.
- Step 3: Cook the mushrooms. Slices and sauté the mushrooms in vegan butter over medium-high heat until golden. Add cashew butter, vegetable broth, and season with salt and pepper, stirring until a sauce forms.
- Step 4: Cook the buckwheat galettes in a heated and greased pan. Once the pan is hot, pour a ladle (½ -¾ cup) of batter into the center of the pan. Swiftly rotate it in a circular motion to spread it out into a thin crepe. Let it cook for 1-2 minutes until the center has set.
- Step 5: Flip the buckwheat galette with a thin, flexible spatula. Once the center of the crepe looks cooked and the edges start to lift, slide the spatula underneath, flip the galette and let it cook for another minute.
- Step 6: Add the toppings. Transfer the buckwheat galette to a plate and top it with creamy mushrooms and caramelized onions. Fold the edges over to form a square. Garnish with some fresh parsley and a sprinkle of fleur de sel (or sea salt).
Meal prep and storage tips
If you want to save time during the week, you can prepare your buckwheat crepes and toppings up to 3 days ahead of time.
Wrap the cooked and cooled galettes in plastic wrap (or a sustainable alternative) and store them in the refrigerator.
Reheat them in a pan when you're ready to serve.
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The recipe
3-Ingredient Buckwheat Galette (Gluten Free, Vegan)
These savory buckwheat galettes are made with only 3 ingredients and are naturally gluten-free. They are served with creamy mushrooms and caramelized onions for a vegan version.
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Servings: 4 galettes
Ingredients
For the buckwheat galettes
- 1 cup (120 g) buckwheat flour
- 1 ½ cup (350 ml) sparkling water
- 1 pinch of salt
- 2 tablespoons vegan butter or preferred cooking oil
For the toppings (optional)
- 3 yellow onions
- 2.2 lb (1 kg) white mushrooms
- ¼ cup (65 g) cashew butter
- ¾ cup (180 ml) vegetable broth I dissolve vegetable broth powder in water
- Salt and pepper
- 1 handful fresh parsley
Instructions
Make the batter: In a large bowl, mix the buckwheat flour with a pinch of salt. Slowly add the sparkling water while whisking. Let the batter rest for 20 minutes in the fridge.
Caramelize the onions: Peel the sweet onions and cut them into thin slices. Heat a pan with a little oil. When hot, caramelize the onions over low-medium heat for about 30 minutes.
Cook the mushrooms: Slice the mushrooms. Heat a pan with a little vegan butter or oil. Sauté the mushroom over medium-high heat until soft and golden brown. Add the cashew butter and vegetable broth to the pan. Stir until a sauce forms. Season with salt and pepper.
Cook the galettes: Give the batter a good stir and heat a non-stick pan over medium-high heat with vegan butter. Once the pan is hot, pour in a small ladle of batter and quickly rotate it to spread it out as thinly as possible. Little holes should appear everywhere (if not your pan wasn't hot enough). Let it cook for 1 to 2 minutes.
Flip the galette: Run a spatula under the galette once the edges start to lift and the center is set. Flip it and allow it to cook for another minute.
Serve: Top the galette with creamy mushrooms, caramelized onions, and parsley. Fold the edges and press them down shortly to give the galette a square shape.
Notes
- My galettes are tearing as they cook: Your galettes are probably a little too thick! Try adding a little more water to the batter to thin it out and be able to spread it out into thinner galettes.
- The galettes have no holes: This happens if the batter didn’t rest long enough or the pan isn't hot enough. The batter should sizzle and those signature little holes should appear as soon as it hits the pan.
- The galettes have no color: Be sure to add a little butter to the pan in between each galette to get that golden and crispy finish.
- The taste is bland: If your galettes taste a bit flat, they probably need more salt.
Nutrition
Serving: 1galette (with toppings) | Calories: 336kcal | Carbohydrates: 42g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Fiber: 7g | Sugar: 9g
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Great recipes
Will do it again
It is so great
Rapide, variété au niveau garnitures, délicieuses... juste parfaites!
Thank you! I'm glad you love the versatility of this recipe!