• 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.