Buckwheat Pancake Recipe 
Is A French Classic

Galette De Sarrasin

This is a traditional buckwheat pancake recipe which is found in France, particularly in the north west in the Loire Atlantique and Brittany regions.

buckwheat-pancake-recipeBuckwheat Pancake


It is a completely different item than what North Americans call "Buckwheat Pancakes" which are normally served with butter and maple syrup.

In France they are made with buckwheat flour, often filled with savory fillings of meat, cheeses and sometimes vegetables. 

A very tasty and filling food which everyone loves, so is very popular with the holiday tourists.

It is one recipe that can be made at home for a welcome change from most fast foods. 

It is a good dish for any time of day either on its own or with a green salad and it is so tasty and filling.

To help you along with this buckwheat pancake recipe I have included some extra pictures of the stages so you can get a better idea of how to make it.

Any good heavy bottomed pan will do but a good cast iron griddle is an easy option if you have one.

As for the cheese, simply use a cheese you like that can be grated and which will melt as it cooks. Mmmm... Yummy!


3 Tips To Help With Making This
Buckwheat Pancake Recipe

1. Letting the batter stand for 1 hour. This resting period will allow your pancakes to be lighter and fluffier.

2. Flipping the pancake. Gently take your spatula and slip it under the galette taking it underneath and across your galette to lift it so that it can be turned.

3. What the filling looks like before folding the edges in.



Buckwheat Pancake Recipe

Bon Appetit

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Buckwheat Pancake ~ Galette De Sarrasin
Yield
6
Author
Judith Coates
Prep time
15 Min
Cook time
15 Min
Inactive time
1 Hour
Total time
1 H & 30 M
Print

Buckwheat Pancake ~ Galette De Sarrasin

Galettes are a completely different item than what North Americans call "Buckwheat Pancakes" which are normally served with butter and maple syrup. In France they are made with buckwheat flour, often filled with savory fillings of meat, cheeses, and sometimes vegetables. Yummy!

Ingredients

  • 250 gr/8 oz/1 cup buckwheat flour.
  • 1 egg
  • ½ litre/2 cups of water
  • Pinch of salt
  • Olive oil or any light vegetable oil for oiling your pan/griddle
For The Filling
  • Grated cheese – enough for your liking but at least 2 oz for each galette
  • Slices of ham – about 3 – 4 small slices per galette
  • One egg per galette

Instructions

Mixing The Batter
  1. Sift the flour and salt into a bowl.
  2. Separate the yolk from the white of the egg, (keep the yolk as it will be mixed into the batter) and whisk the white until it is stiff.
  3. Add the egg yolk to the flour and half of the water, mixing it well to a soft batter, and then continue to mix in the rest of the water.
  4. Mix the egg white into the batter and mix in well.
  5. Cover and allow the batter to stand for about an hour.
To Make The Gallette
  1. Heat the griddle or pan over medium heat, smearing a little oil over the surface.
  2. Add about half a cup of batter onto the center of the griddle, allowing it to spread over the entire surface.
  3. As it cooks, you will see tiny bubbles appear, after about one minute, gently take your spatula and slip it under the galette taking it underneath and across your galette to lift it so that it can be turned. You will now be able to see if it is beginning to brown underneath.
  4. When it is ready to turn, flip it over with the spatula and crack an egg onto the surface of the galette. It will run across the top which is normal.
  5. Then sprinkle some grated cheese over the surface and place slices of ham around the egg.
  6. As it cooks, gently lift the sides of the galette with your spatula and fold into the center. Do this so that you fold the sides, top and bottom into the center rather like an envelope.
  7. Then flip the galette over and cook for about thirty seconds on the other side. It doesn’t matter if it is not perfect, mine never is!
  8. When cooked your galette should be lovely and crisp with the egg yolk remaining nice and runny.
  9. It is now ready and can be served with chopped herbs such as chives or parsley, or a green salad, or if you prefer, simply on its own.
  10. Enjoyable & filling!

Notes:

Helpful Tips

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Get the nutritional information for this recipe from CALORIE COUNTER, it’s easy.

Need a different weight or volume measurement for the ingredients in this recipe? Get it at CONVERT ME.


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buckwheat pancakes, galette de sarrasin, french food
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See also the Walnut Grove recipe for Ham and Emmental Galettes, as they are like this Buckwheat Pancake Recipe made with the same flour and have an egg and ham filling. Enjoy!

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