French Buckwheat Galette

The French buckwheat galette originates from the Brittany region. Different cultures have their own specialties; we call it crepes or pancakes depending on the toppings. It can also be transformed into a thin pizza or dessert with homemade carob cream or a chocolate spread similar to Nutella.

Buckwheat (galette) is a simple pancake recipe, yet it is spectacular and one of my all-time favorites, whether enjoyed as a snack or a complete meal depending on the filling. The first time you try this recipe, it may be a bit tricky to spread the batter in a perfect circular shape on a hot plate; however, with practice and by following the instructions, you will master the technique. You can make it in any size you like, serving as a dessert with something sweet or as a savory wrap with salads or simple pesto.

Buckwheat is commonly mistaken for a cereal; however, it is actually a fruit seed related to rhubarb. It is not a type of wheat, nor is it related to wheat in any way. Buckwheat is a short-season crop that grows swiftly and thrives on low-fertility or acidic soils, ripening 10–11 weeks after sowing.

The entire seed is used – the grain can be used whole or ground into flour, the nectar from buckwheat flowers is used to create a rich honey, and the hulls are repurposed as upholstery fillers.

Tips: To simplify the process, you can use buckwheat flour instead of soaking and grinding the grains. You can also experiment by using half buckwheat and half rice flour for a different type of galette.