Buckwheat Galette

On my foray through France there was one savoury snack that could be found pretty much anywhere. Galettes are a favourite in Brittany, basically a crêpe made with buckwheat flour and filled with savoury goodies. Try them for a super speedy warm lunch when you are sick of sarnies, an alternative brunch or simply a snack when only 3 meals a day just won’t do.

For the batter:

110g buckwheat flour

280ml whole milk

2 eggs

2 tbs melted butter

Pinch salt

  1. Combine all the ingredients briefly, don’t over mix, then pop in the fridge for an hour.
  2. Heat a non-stick pan over a high-ish heat, pour about a ladle full of batter into the pan and swirl around for a thin layer. Flip the galette when the edges start to crisp and a few little bubbles can be seen on the surface and cook for a further 10 seconds or so.
  3. Keep warm while you make the remaining galettes, this batter should make about 10-12 galettes.

My favourite filling is a handful of pan fried mushrooms, some chopped tomato, a scattering of chives and a blob of crème fraiche.

– Miss C x

Mushrooms

watercolour + ink