French Buckwheat Galettes

The French buckwheat galette originates from the Brittany region, where different cultures have developed their own crepe specialties. We call them crepes or pancakes depending on the toppings, and they can be transformed into thin pizzas or desserts with homemade carob cream or chocolate spreads.

Buckwheat galette is a simple pancake recipe, yet it is spectacular and one of our 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 them in any size you like, serving as a dessert with something sweet or as a savory wrap with salads or 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 quickly 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 creates rich honey, and the hulls are repurposed as upholstery fillers.

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.