Traditional Buckwheat Galettes

Brittany is world famous for her traditional buckwheat galettes. These vary according to local customs and regions. In our local village of Kerrouet, only two persons still make galettes the traditional way over a wood fire using materials and knowledge which have been handed down over generations. Today most people simply buy their galettes in the supermarket and fill them at home with processed meats and cheeses. Needless to say the purchased galette is not a scratch on the real home made variety and it is worth while attempting to replicate the real thing. However you don't need to be a culinary historian to make great galettes but using the following ingredients from Edith, our wonderful neighbour who kindly supplied both the recipe, skills and knowledge.

You will need for 12 galettes:

225 g buckwheat flour
225 g unbleached white flour
2 teaspoons salt
500 ml milk, more if needed
500 ml water
110 g butter, clarified
Fillings (lard for pan, eggs, cheese, ham)
18-cm crepe pan



If you can cook over a real wood fire then do so as the wood smoke adds a wonderful
fragrance to the dish. However even here keeping a consistent heat can be problematic and not everyone can manage it as well as Edith can. So if you don't have a fire place perhaps you should stick to the gas stove or an electric crepe maker which are available on the market.

To make the batter:

Sift both flours into a bowl and add the salt. Make a well in the center and pour the milk into the well. Whisk one cup of the milk into the flour, forming a smooth paste. Whisk well with your hands folded over each other for 15 minutes, then add the remaining milk in 2, stirring well after each addition.It is useful for your helper to add the milk as you mix. You will note the texture of the sauce changes and becomes more creamier as you continue to mix. Cover and let the batter rest at room temperature for 30 minutes. Stir in the water and beat again for 15 minutes. If necessary add more milk until the batter is the consistency of light cream. Stir in half of the clarified butter.

Heat the pan to hot (150+ degrees) and screen with lard or duck fat or butter. Ladle batter gently on to the hot pan. Using a palette knife spread it gently with a turn of the wrist so the pan is completely covered. Cook the galette quickly (around one minute)until lightly browned on the bottom. Lift the galette off the griddle and place the other side down. Cook partially as it will be cooked again with the ingredients added. Remove to plate and keep warm. Continue to make as many galettes as sauce allows.

Traditionally the galette was placed in a bowl of buttermilk and consumed for breakfast and this can still be observed around Brittany. However you are more likely to be offered ham, cheese and eggs to the galette today. The beauty of the dish is that you can be as flexible as you wish adding what you like best. I prefer to add spinach, cabbage leaves, pak choi or red peppers with wild mushrooms. We serve this dish with local home made cider.