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.
Pour a ladle of batter into the center of a hot and greased crepe pan or heavy-bottomed skillet. Swiftly rotate the pan to spread out the batter. Let it cook for 1-2 minutes.
Once the center of the crepe looks cooked and the edges of the galette start to lift, run the spatula along the edges. Slide the spatula under the crepe and flip it.
Let the crepe cook for another minute before you add the fillings of your choice.
You can add sautéed mushrooms and caramelized onions for a vegan version of the traditional buckwheat galettes.
Fold the edges of the galette to form a square. Serve with some fresh parsley and a slice of vegan butter, if desired.