Galettes, a specialty of Brittany region of France, are buckwheat crepes that can be served with a variety of fillings -- meats (especially ham), asparagus, butter, or -- my personal favorite -- creme fraiche and a tart fruit compote (such as rhubarb compote). While these can be made with 100% buckwheat, you'll find the texture is better with a mixture of buckwheat and another flour. Preparation time below includes time to chill and return to room temperature; assembling the batter and frying the pancakes will take about 30 minutes of active cooking time.
- 1 c up buckwheat flour
- 1/3 cup brown rice flour or all-purpose flour
- Salt and pepper to taste
- 3 large eggs or 1/2 cup applesauce mixed with 1 Tablespoon egg replacer
- 1 1/2 c up water, or as needed
- 3 Tablespoon vegetable oil, melted butter, or melted dairy-free margarine, plus more for frying
- In a mixing bowl, sift together flours, salt and pepper. Make a well in the middle of the flour mixture and whisk in the eggs or the applesauce. Stir in 1 cup of the water, then add the remaining water a few tablespoons at a time until the mixture looks like a loose, glossy batter, about as thin as heavy cream. (You may need a little more or a little less than 1 1/2 cups).
- Rest batter for 1 to 2 hours in the refrigerator. Bring to room temperature, then stir in the oil, butter, or margarine.
- Heat a small amount (about 2 Tablespoons.) of oil or butter in a nonstick skillet or electric griddle over medium heat. Pour a ladleful of batter (about 1/4 cup) into the skillet. Batter should quickly spread into a thin pancake; add a little more water to the batter if necessary. Cook for about two minutes per side, or until edges are barely browned and middle of crepes are matte. (If crepes burn, lower heat; if they take much longer to cook, raise heat.)
Makes about 18 galettes.
Ingredient note: Ener-G Egg Replacer is a product that will add some protein and a small amount of leavening to baked goods. It is widely available in health food stores and in supermarkets with good natural foods sections. If you can't find it or don't wish to use it, try 1 Tablespoon ground flaxseed along with the applesauce instead. (Don't use commercial liquid egg substitutes if you're cooking for an egg allergy, as almost all of them contain egg whites.)
