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Galette bretonne on a plate.

3-Ingredient Buckwheat Galette (Gluten Free, Vegan)

5 from 6 votes
Gluten free buckwheat galette recipe made with 3 ingredients only. Keep the buckwheat crepes vegan by topping them with mushrooms, caramelized onions and parsley.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Resting time: 30 minutes
Total Time: 55 minutes
Servings: 4 galettes
Author: Eloïse Jennes


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.


  1. The resting time allows the batter to thicken and make soft and crispy galettes. 
  2. 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.
  3. 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.


Calories: 164kcal | Carbohydrates: 34g | Protein: 8g | Fat: 1g | Fiber: 5g | Sugar: 11g
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