Tag Archive for 'galettes'

French Buckwheat Pancakes (Galettes)

Hello there again! After 2 weeks of absence I have found my way back to my sorely missed blog. I was on a detox adventure (may be I still am a little) and none of my concoctions looked worthy enough for this blog. I have however taught a “Spring Cleaning” class full of detoxing information and recipes and will write about that as soon as I have digested these wonderful ‘galettes’.

I got the idea last night, when I had to make a typical French finger food for my son’s school presentation of “Joan of Arc”. He had to dress up as her, decorate a booth with related trinkets, posters and paraphernalia and present a little taste of France. As it was also the day of my daughters birthday party, I was short on time and could only think of one quick dish, which was crepes. To the great dismay of my two younger children I didn’t have enough batter to make some for them as well, and instead I promised them to repeat the process today.

I decided to slightly change the plan and instead of making sugary white flour crepes, I made galettes instead. The difference (to my knowledge) is that galettes contain mostly buckwheat flour and are used with savoury toppings rather than sugar, jam or chocolate. I found this wonderful recipe at ‘Chocolate & Zucchini’, a delightful French food blog which makes mine look very pale in comparison. The recipe is easy and the the galettes turned out golden and delicate and looked and tasted just like the real thing. As for toppings, anything goes. Traditionally they include eggs ‘sunny-side-up’, ham and cheese, and/or sauteed spinach and mushrooms. I decided to use some tiny white eggs from our Bantam chickens, which don’t make you feel guilty if you eat more than one, plus some chard and kale from the garden, fresh mushrooms and free-range bacon bits. I had 3 pans going simultaneously and miraculously burnt none of the galettes. Since my pans are not as large as a typical crepes pan, the slightly smaller than ideal galettes weren’t as easy to fold as they could have been, but I managed and my family isn’t too bothered about aesthetics. Dinner was declared a great success and possible future birthday dinner contender and for me there was definitely no going back to the detox juice tonight.

Running out of vegetables, the last few galettes turned into dessert. I sprinkled them with light brown sugar, spread some lovely organic raspberry and blueberry jam (IKEA!) on top, and added a scoop of vanilla ice cream in the end. Vive la France! 


adapted from ‘Chocolate and Zucchini’

Makes 12 pancakes


For the galettes:

  • 200 g buckwheat flour
  • 50 g white spelt flour
  • 2 eggs
  • 500 ml milk
  • 500 ml water

For the topping:

  • one bunch kale (I used cavolo nero)
  • one bunch swiss chard
  • 2 cloves garlic, chopped
  • 500 g field or other mushrooms, thinly sliced
  • 8 rashers of free-range bacon, cut into small bits
  • 6-10 small eggs
  • olive oil
  • butter
  • fine grain sea salt and pepper

extra butter for greasing the pans


Put flour in a large mixing bowl and dig a little well in the center. Add the eggs into the well and incorporate them into the flour, using a fork or whisk. Slowly add the milk, while continuing to whisk. When all the milk is incorporated add water in a slow stream. Whisk until you get a runny batter without any lumps. Place in the refrigerator.

Wash and dry leafy greens. Cut out thick stems and slice leaves into 1 cm (1/2″) strips. Fry garlic in one tablespoon of olive oil for about 1 minute in a wok or large frying pan. Add greens to garlic and stir fry until wilted, adding a tablespoon of water if necessary. Season with salt and pepper and set aside.

In another pan fry mushrooms in a little butter and olive oil. Set aside when soft.

In a third pan, fry bacon bits until crispy. Set aside.

Now it’s time to make the galettes.

Heat a large non-stick skillet or frying pan on high heat. Add a small piece of butter, let it melt and with the help of paper towel, spread it all over pan. Don’t burn yourself!

Pour one ladle of batter into middle of pan and swirl until batter covers entire pan in a thin layer. Cook on medium to high heat for a few minutes, checking underside of galette regularly to prevent burning. When underside has turned golden, flip pancake with a spatula and cook for a few more minutes.

Take some of your toppings and spread them in the center of the galette. Don’t overdue it, otherwise the folding will become nearly impossible.

When the other side of the galette is slighly golden and the edges a bit crispy, fold the four sides in and make a square package. If making galettes with eggs ‘sunny-side-up’, make sure the whites have been cooked before folding the galette. If it’s too hard to make a square, just fold in two sides.

Repeat with remaining batter.

Serve straight away or place in a preheated oven to keep warm.

Bon Appetit!