Galettes de Sarasin - Savory Buckwheat Crêpes

The specialty of Bretagne, France and one of my favorites! The buckwheat gives a great savory flavor to any savory crêpe. Ton with ham, cheese, egg, and a little salad. DELICIOUS!

Photo by Joshua A.
Adapted from chefjoshuaalan.com

PREP TIME

90

minutes

TOTAL TIME

95

minutes

SERVINGS

--

servings

PREP TIME

90

minutes

TOTAL TIME

95

minutes

SERVINGS

--

servings

Adapted from chefjoshuaalan.com

Ingredients

  • 3

    cups Buckwheat Flour

  • 1

    tbsp Salt

  • 3

    cups Cold Water

  • 1

    Egg

Directions

1. In a clean bowl, place the buckwheat flour and salt. 2. Whisk the two together. 3. In three installments, add the water, mixing each time. 4. Keep whisking until all lumps are gone. 5. Add egg. 6. Mix completely, then cover and place in the fridge for at least one hour. 7. After the batter is done resting, heat a crêpe pan or griddle to medium-high heat. 8. Grease surface with butter. 9. Add 1/3 cup batter to heated surface. 10. Using a crêpe spatula or by tilting pan around, make the batter into a big enough circle to fill surface. 11. Let cook for 2-3 minutes or until no liquid remains on top of the galette. 12. Using a flat spatula, release edges of the galette and insert spatula until 1/3 of the galette. 13. Carefully lift and flip the galette. 14. Cook for 2 minutes or until it starts to brown slightly on underside. 15. Stack galettes until batter is completely used for remaining galettes. They are now ready for assembly. Assembly: 16. On a medium-heat surface, place the galette, then place cheese in the middle. (The typical cheese is Emmental, but does not exist for us, the Americans. I substituted it with Swiss. Gruyère is also a great substitute!) 17. Add fillers, such as: sautéed mushrooms, onions, bacon, ham, potatoes, spinach, etc. (I used sautéed mushrooms with onion and bacon.) 18. Crack an egg on top of fillers and cheese. 19. Once the egg white is firm, fold galettes edges over and serve!

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