Galette (Buckwheat Crêpe)

• 1/2 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup water
• 1 tablespoon melted butter
• 2 tablespoons olive oil

Steps

1. 1 Whisk together flours and salt in a medium bowl.
2. 2 Make a well in the center and pour in water and melted butter, whisking until smooth.
3. 3 Let batter rest for 5 minutes.
4. 4 Heat a lightly oiled 8-inch skillet over medium heat.
5. 5 Pour 1/4 cup batter into the skillet, tilting to coat the bottom evenly.
6. 6 Cook until the edges lift easily and the bottom is golden, about 2 minutes.
7. 7 Flip and cook another 30 seconds to 1 minute.
8. 8 Transfer to a plate and serve.

Equipment

• 8-inch skillet
• Whisk

Variations

• Add a splash of milk for a richer texture.
• Experiment with different flours for unique flavors.

Substitutions

• Substitute olive oil for melted butter for a dairy-free version.

Pairings

• Serve with a side salad or a bowl of seasonal fruit.

Nutrition

Tips

• Resting the batter helps it cook up smooth and tender.
• Brush the skillet with oil as needed to prevent sticking.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to a month. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Fill with ham and cheese for a savory treat or spread with nutella for a sweet option.

FAQ