15 minutes
6 galette pancakes
Peanuts,Nuts
Vegetarian,Wholemeal,No added sugar
Buckwheat Galettes De Sarrasin Pancakes
15 minutes
6 galette pancakes
Peanuts,Nuts
Vegetarian,Wholemeal,No added sugar
About this recipe:
Traditionally made with buckwheat flour, this savoury style of pancake or galette, is especially popular in Northern France. The pancakes are made first then filled with cooked spinach, grated cheese and an egg then folded into a square shape for finishing in the oven. Emmental cheese can be swapped Comté in galettes de sarrasin which can be enjoyed at breakfast, lunch or supper time.
Equipment:
- frying pan
- oven tray or dish
- mixing bowl
- saucepan
Ingredients:
Buckwheat Galette de Sarrasin Pancakes
50g butter, melted
100g Doves Farm Organic Wholemeal Buckwheat Flour
pinch of salt
1 egg
300ml milk
oil, for pan
Spinach And Egg Filling Per Galette
25g Comté cheese, grated
25g spinach
1 tbsp cream
1 egg
butter, softened
salt and pepper
Method:
Buckwheat Galette Pancakes
- Melt the butter.
- Measure the flour into a large bowl, add the salt and stir to combine.
- Break the egg into the bowl, add half the milk and beat to a smooth paste then stir in the remaining milk to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish.
- Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
- Stir the melted butter into the batter then pour or spoon some batter into the hot pan, rolling the pan so the surface is covered.
- Cook the pancake for 2-3 minutes, loosening the edges, until the base is golden, then turn the pancake over and cook the other side for 1-2 minutes.
- Transfer the galette onto a plate and repeat until the batter is used.
Spinach and Egg Filling
- Finely grate the Comté.
- Lay out the galette(s) on a clean work surface.
- Rub a little softened butter in the middle of each galette.
- Pre-heat the oven and rub some butter around the inside of an oven tray or dish.
- Wash and drain the spinach and put it into a saucepan over a medium heat.
- As it starts to wilt, stir in the cream and season with salt and pepper.
- Arrange the spinach in a flat 10cm/4 inch circle in the middle of the galette and sprinkle with grated Comté.
- Break an egg into the centre of the cheesy spinach circle.
- Fold the edges of the galette over to cover the egg white and form a square.
- Transfer the square galette onto the prepared oven tray.
- Bake for 5-12 minutes or until the egg is set and serve immediately.
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Julia S
The galettes I’ve had in Brittany have just been made with buckwheat flour, salt and water. But I find that batter really hard to work with as it tears so easily. This recipe, whilst perhaps less authetic, makes sturdier galettes that are easier to flip. They hang together beautifully in a 30 cm pan, and we like to fill them with grated Gruyère cheese and torn smoked ham. I sometimes make the batter the night before and it sits ready to use in the morning.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Anne Clark
I made these galettes for Shrove Tuesday yesterday using Doves Farm organic wholemeal buckwheat flour. The batter was so good and the filling so delicious, that I felt transported to a creperie in Brittany! Thank you very much.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Lynne
I brought back some buckwheat flour from a recent holiday in Brittany and followed this recipe, just topped with an egg and grated cheese. Honestly they were as good as any we had in Roscoff. When my French flour is gone I'll buy yours. Added bonus is that its OK for those that avoid gluten.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Mrs Vicki Bannister
This recipe takes me back to France and the enjoyment of eating a galette. Making the batter this morning it's so easy. Out for lunch and galette batter already waiting in my fridge for a tasty light evening meal. Love it.❤️
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Linda
This is an amazing recipe find, it’s incredibly simply but looks and tastes delicious, i use the leftover mix the next day for sweet pancakes.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Joani
As spelt, buckwheat and wholemeal flours are recommended over traditional white in diets such as the Fast 800, it would be really helpful to have the nutrition stats for this and your other recipes - kcals, carbs, protein, fats, sugars, fibre especially. Thankyou.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Liz
Really good recipe. I tried the NYT recipe and it ended up a rubbery mess. This one is fool proof! Will be using it again!
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Sarah Fox
A great recipe for Shrove Tuesday, that is a little bit different. The Buckwheat flour has a gorgeous, nutty taste.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Alex
Absolutely beautiful! Added a slice of Parma ham on top after baking, delicious
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Guillaume O.
Not used to having milk in it... Tried it, but much more like a crepe than the galettes I grew up enjoying, so it didn't quite hit the mark for me.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Genna Worthington
Delicious recipe, tasted just like crepes from Northern France if cook with hot pan as recomended
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
O&G gourmands
Scrumptious, whole family loved them
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Francis .
Not the real recipe as Galette de Sarasin is made of Black flour (Buckwheat) water and salt. Nothing else. I am born and bred in Brittany. When making the galette make sure you have a good dollop of salted butter in your pan and add what ever you like , ham, egg, cheese, crème fraiche etc...Then fold each side to cover your ingredients and turn it upside down for another few minutes. Enjoy with a green salad.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Teja
This was delicious and easy to make. My only comment is, I think the eggs took longer than 12 minutes (I didn’t time it I just kept an eye on them) at 350 F. Thank you!
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Pancake lover
I love buckwheat galettes but found this recipe incredibly buttery, even when not adding butter/oil to the pan! Felt the butter taste completely overpowered the buckwheat flavour. The flour is a fantastic ingredient but the recipe disapponited. Could have done with about a third of the butter in the recipe
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Simon Pullen
I Need more practice to master Galettes making. But they made a delicious supper..... I used the ingredient calculator which is a great addition. However I did have a lot of mixture left over after cooking for 4 and used a standard sized non stick pans?
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Debs S
These went down a storm on Shrove Tuesday and will be being made again soon....thanks Doves Farm
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Nick Farrell
Shrove Tuesday 2019. Tried the recipe and after one or two 'trials' it made great pancakes with a nice orange and lemon sauce - buckwheat is very very nice!
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Carol D
These pancakes are great - really tasty, and substantial. I put them out with a selection of savoury things like grated cheese, sliced sun dried tomatoes, chorizo, black olives etc and then everyone makes their own choices and rolls their own pancake. It's a bit like a pizza making party but gluten free!
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Kate
Easy and reliable recipe, love it. So much more satisfying than wheat flour pancakes. Just make sure the pan is big enough if you’re planning to fold an egg inside the galette, makes a bit of a mess otherwise...
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Rebecca
This is a really simple and delicious recipe. I filled my galettes with garlic mushrooms, parsley, spinach, mozzarella and Roquefort cheese, but I think they would work equally well with a sweet topping.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Ed
We use this recipe frequently, and it's delicious. We find it goes especially well with roasted beetroot and goats cheese to make a dish that is both gluten free and vegetarian.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Sali
This is amazing! I was a bit unsure when I saw the batter really loose, but I then understood why. Must try!
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Brilliant, but added baking soda
Love this recipe, have added organic baking soda with a spoon of lemon juice. Pancakes came out thin and crispy.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Jeannie
An excellent recipe!
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Annie
I make these dairy free by replacing the milk with coconut milk and the butter with coconut oil. They are a hit in our house. We have them savoury or sweet for breakfast with lemon and sugar
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Ms Carol Buchanan
Perfect, tasted just like Breton pancakes. The first time I made them with oat milk and butter and they were delicious. The second time I substituted olive oil for butter and they were still good.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Mrs Catherine Dembek
I am excited to have made these and find they taste as good as the galettes I used to eat 20 years ago when I lived in Bretagne. I filled it with a fried egg and emmental. Another time I would add mushrooms and or wilted spinach. I finished with 2 sweet ones with butter and sugar.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Mrs J Wesson
Buckwheat is great ... & easily available at sainsburys & asda (not sure of other super markets as I didn't need to go there!) I have tried lots of other flours that are 'paleo' to make flat breads & pancakes & this is the best! Thanks
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Mrs Alison Radmall
I love this recipe - it's a big hit with the whole family for savoury or sweet pancakes but as two of us are diagnosed CÅ“liacs I have to use a gluten free buckwheat flour. I wish it were as easily available as your gluten free flours.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Ms Frances A McKee
Tried these using Almond milk to make them diary free and they were absolutely ace with green salad and smoked salmon for a quick, delightful supper after a hard day - thank you
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Mrs Rosalind Linter
I am follow a gluten free diet at the moment and made these pancakes. They were delicious. My son loved them too. I will make thes in future instead of regular pancakes.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Miss Agnieskza Bak
Amazing recipe! It works so well! I'm going to make these crepes more often! I made 7-8 big crepes out of this mixture. I love them! Thanks!
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Mrs Sue Painter
If made thinly, I made 9 x 8" out of the recipe, they are a wonderful substitute for North Staffordshie oatcakes. They can then be filled with the traditional precooked bacon and grated cheese then put under the grill till cheese has melted then rolled up. Wonderful.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Mr Jean-Pierre Schweitzer
I made these for my family for pancake day yesterday. They were excellent! I doubled the quantities which made enough for four people to have 3 large (30cm diameter) gallettes each. I recommend using more than a large table spoon for each, and adding oil with kitchen paper between crepes. Finally, however, it is a shame that Doves Farm Wholegrain Buckwheat is not guaranteed gluten free. Buckwheat is a great alternative for coeliacs, so sort it out Doves Farm!
Reviewing: Buckwheat Galettes De Sarrasin Pancakes
Mr Peter McCormick
the buckwheat flour makes a great crepe/galette. I make hundreds of them in my cafe in Nantwich in Cheshire.it is very easy to work with and my customers are very pleased because I can offer a tasty wheat & gluten free meal.
Reviewing: Buckwheat Galettes De Sarrasin Pancakes