If want to try a typical French recipe from Brittany that is not only delicious, super easy to make and out-of-the-ordinary, you need to make these authentic buckwheat galettes. Also known as galettes bretonnes or buckwheat crepes, these galettes are made with 3 ingredients only: buckwheat flour, sparkling water and sea salt. As a result, the crepe batter is naturally vegan and gluten-free. Traditionally, they are filled with ham, cheese and an egg. However, this vegan version won't disappoint! Our favorite savory crepe fillings are mushrooms, caramelized onions and parsley.
Why you'll love this recipe
- Buckwheat galettes make an easy vegan dinner. These galettes come together in no time if you prepare the buckwheat crepe batter ahead of time. All that is left to do is prepare the toppings and cook the galettes. We have no doubt that you can whip these up, even as a beginner cook.
- These savory crepes are high in protein, with about 8g of protein per crepe.
- The toppings are very versatile. We like to top them with some sauteed vegeteables. Feel free to get creative with herbs and spices!
- Traditional French galettes are naturally gluten-free. Buckwheat is a pseudo-grain that is free from gluten and suitable people with celiac disease or gluten sensitivity.
- Less is more! Some buckwheat galette recipes call for an egg or cream, but it is definitely not necessary. Eggs actually make the galettes too fluffy (more crepe-like) and less crispy.
The 3 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 the expected results. Buckwheat flour is
Sparkling water adds air into the batter and makes the crepe extra thin. You will need about a cup and a half of water (350 ml water). You want a really runny batter that spreads easily in the pan. If the batter is a little too runny, feel free to thicken it with a tablespoon of buckwheat flour at a time.
Sea salt is an absolutely necessary ingredient in savory crepes as it will enhance the flavor of the buckwheat and toppings.
Vegan butter is required for cooking. We like the flavor it provides and the patterns it creates. However, you can use any type of cooking oil you like.
Elo's tips to never fail your galettes
Follow these tips to make the most beautiful, soft and crispy French buckwheat galettes:
- Let the dough rest at least 30 minutes: this allows the batter to thicken and make soft and crispy galettes.
- Use a crepe pan: crepes pan will guarantee the crepes don't stick to the base of the pan and have that beautiful pattern.
- Wait until the pan is hot: you can check if your pan is hot enough by pouring a teaspoon of crepe batter in the pan. It should sizzle and set very quickly. If it doesn't wait another minute before pouring in the first ladle of crepe batter.
- Don't worry if you fail the first crepe: the first crepe is usually a fail, don't worry about it. Use this first try to test the consistency of your batter. If your batter is too thick and doesn't spread evenly, thin it out with a little water.
- To save some time during the week, prepare your buckwheat crepes and toppings in advance. Store everything in the fridge and reheat it before serving.
How to make buckwheat galettes (+ pictures)
Prepare the gluten-free 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 set for 30 minutes.
Cook the buckwheat crepes in a heated and greased pan. You can use a crepe pan or a heavy-bottomed skillet. Choose the largest one you have to have enough room to add toppings.
Once the pan is hot, pour a ladle (about 1 cup) of batter into the center of the pan. Swiftly rotate the pan in a circular motion to spread out the batter into a thin crepe. Let it cook for 1-2 minutes until the center has set.
To flip the buckwheat galettes, we recommend using a thin, flexible spatula. Once the center of the crepe looks cooked and the edges of the galette start to lift, run the spatula along the edges. Then, slowly slide the spatula under the crepe, flip it and let it cook for another minute.
Finally, add the toppings while the buckwheat galette is still in the pan. Don't forget to season it with salt and pepper.
Fold and serve. Once you added the toppings onto the galette, fold the edges of the galette to form a square. Serve with some fresh parsley and a slice of vegan butter, if desired.
Savory crepe fillings you should try
- Mushrooms and caramelized onions: delicious during fall. The caramelized onions will bring your buckwheat galette to the next level.
- Pesto and roasted bell peppers: during summer, topping the galettes with a nice basil garlic pesto and some roasted bell peppers is incredible.
- Vegan cream cheese: to keep it simple, spread some vegan cream cheese onto the galette and top it with fresh herbs (e.g., parsley, dill, sage), salt and pepper.
Frequently asked questions
The most important part if you're eating savory crepes for dinner is the filling. Start with sauteed vegetables, add some vegan cheese or spread and top it with fresh herbs. You can serve the crepes with a nicely dressed salad and some roasted potatoes.
You can store the buckwheat crepes in the fridge for up to three days before adding the toppings. Stack them on a plate and cover them with plastic wrap or wax paper. Simply reheat the crepes in a pan before serving.
Yes, buckwheat flour is naturally gluten-free although the word "wheat may be confusing. It is a pseudo-grain that is free from gluten protein and that can partly replace wheat flour in gluten-free recipes.
Buckwheat galettes or buckwheat galette batter can easily be made ahead of time. You can store the batter in the fridge for 1 day and the galettes for up to 3 day. Make sure to wrap them air-tightly to prevent them from drying out.
The best way to reheat buckwheat galettes and keep them crispy is to add them to a really hot pan for 1 minute. You could reheat them in the microwave but they may become soft
You can make buckwheat galettes ahead of time for a brunch or a savory crepe party, where everyone can add his own fillings. Savory crepes are also great if you like savory breakfasts.
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3-Ingredient Buckwheat Galette (Gluten Free, Vegan)
For the buckwheat galettes
- 1 cup (120 g) buckwheat flour
- 1 ½ cup (350 ml) sparkling water
- 1 pinch of salt
- Vegan butter for cooking
For the toppings (optional)
- 2 sweet onions
- 500 g mushrooms
- Olive oil
- 1 pinch of salt and pepper
- Fresh parsley
- 4 slices of vegan butter (margarine)
- In a large bowl, mix the buckwheat flour with a pinch of salt. Slowly add the sparkling water while whisking. Let it rest for at least 30 minutes in the fridge.
Prepare the toppings (optional)
- In the meantime, peel the onions and cut them into very thin slices. Heat a pan with a little olive oil. When hot, caramelize the onions over low-medium heat for about 30 minutes.
- Brush off the dirt on the mushrooms and cut them into slices. Heat a pan with a little olive oil. When hot, sauté the mushroom over medium heat until soft and golden brown.
- Wash the parsley and roughly cut it with a knife.
Make the gluten free buckwheat galettes
- Give the batter a good stir. It should be runny enough to easily spread in the pan.
- Heat a (crepe) pan over medium-high heat with vegan butter. Check if it is hot enough by pouring a teaspoon of crepe batter into the pan. It should sizzle and set very quickly. If it doesn't, wait another minute and repeat the process.
- Pour a small ladle of batter into the pan and quickly rotate it to spread it out as thinly as possible. Let it cook for 1 to 2 minutes. Flip the galette when the edges start to lift. Allow it to cook for another minute.
- Top with the mushrooms, caramelized onions and parsley. Add a thin slice of vegan butter and sprinkle with sea salt and pepper. Fold the edges and press them down shortly to give the galette a square shape.
- Use a paper towel to grease the pan after each crepe and repeat the process until there is no batter left.
- The resting time allows the batter to thicken and make soft and crispy galettes.
- Crepe pans and well-greased heavy-bottomed skillets are best to assure the crepes don't stick to the pan and have that beautiful pattern.
- How to store the galettes? You can store the buckwheat crepes (without toppings) in the fridge for up to three days. Stack them on a plate and cover it with plastic wrap or wax paper. Simply reheat the crepes in a pan before serving.
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