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Buckwheat Galettes De Sarrasin Pancakes

Makes 6 galette pancakes

This traditional style of savoury pancake, popular in Northern France, is filled with spinach, cheese and egg then folded into a square for finishing in the oven.  

Free from Soya, Nuts


Change Quantities:
  • 50g butter, melted
  • 100g Doves Farm Organic Wholemeal Buckwheat Flour
  • pinch of salt
  • 1 egg
  • 300ml milk
  • oil, for pan
  • 25g spinach
  • 1 tbsp cream
  • 25g Comté cheese, grated
  • 1 egg
  • butter, softened
  • salt and pepper

Buckwheat Galettes

  1. Melt the butter.
  2. Put the flour into a large bowl, add the salt and stir to combine.
  3. Break the egg into the bowl, add 150ml of milk and beat to a smooth paste.
  4. Stir in the remaining 150ml of milk to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish.
  5. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
  6. Stir the melted butter into the batter.
  7. Pour or spoon some batter into the hot pan and roll it out to the edges.
  8. Cook the pancake on a medium heat for 2-3 minutes, loosening the edges, until the base is golden.
  9. Turn the pancake over and cook the other side for 1-2 minutes.
  10. Transfer the galette onto a plate.
  11. Repeat until the batter is used.

Spinach and Egg Filling

  1. Pre-heat the oven.
  2. Rub some butter around the inside of an oven tray.
  3. Wash and drain the spinach and put it into a saucepan over a medium heat.
  4. As it starts to wilt, stir in the cream, season with salt and pepper and remove from the heat.
  5. Lay out the galette(s) on a clean work surface.
  6. Rub a little softened butter in the middle of each galette.
  7. Arrange the spinach in a 10cm/4” circle in the middle of the galette.
  8. Finely grate the Comté and sprinkle it over the spinach.
  9. Break an egg into the centre of the cheesy spinach circle.
  10. Fold the edges of the galette over to cover the egg white and form a square.
  11. Transfer the square galette onto the prepared oven tray.
  12. Bake for 5-12 minutes or until the egg is set.
  13. Serve immediately.


frying pan, oven tray, mixing bowl and saucepan


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

15 minutes
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.
By Joani
12 May 2021
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!
By Liz
08 Mar 2021
A great recipe for Shrove Tuesday, that is a little bit different. The Buckwheat flour has a gorgeous, nutty taste.
By Sarah Fox
16 Feb 2021
Absolutely beautiful! Added a slice of Parma ham on top after baking, delicious
By Alex
09 Jan 2021
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.
By Guillaume O.
31 Aug 2020
Delicious recipe, tasted just like crepes from Northern France if cook with hot pan as recomended
By Genna Worthington
27 Jun 2020
Scrumptious, whole family loved them
By O&G gourmands
23 May 2020
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.
By Francis .
15 May 2020
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!
By Teja
01 Apr 2020
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
By Pancake lover
23 Feb 2020
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?
By Simon Pullen
27 Jan 2020
These went down a storm on Shrove Tuesday and will be being made again soon....thanks Doves Farm
By Debs S
11 Mar 2019
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!
By Nick Farrell
05 Mar 2019
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!
By Carol D
16 Feb 2019
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...
By Kate
18 Jun 2018
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.
By Rebecca
07 Mar 2018
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.
By Ed
10 Feb 2018
This is amazing! I was a bit unsure when I saw the batter really loose, but I then understood why. Must try!
By Sali
28 Jan 2018
Love this recipe, have added organic baking soda with a spoon of lemon juice. Pancakes came out thin and crispy.
By Brilliant, but added baking soda
16 Jul 2017
An excellent recipe!
By Jeannie
22 Jun 2017
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
By Annie
20 Jun 2017
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.
By Ms Carol Buchanan
13 May 2017
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.
By Mrs Catherine Dembek
20 Jul 2016
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
By Mrs J Wesson
05 May 2016
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.
By Mrs Alison Radmall
09 Feb 2016
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
By Ms Frances A McKee
24 Nov 2015
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.
By Mrs Rosalind Linter
28 Sep 2015
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!
By Miss Agnieskza Bak
18 Feb 2015
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.
By Mrs Sue Painter
06 Apr 2013
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!
By Mr Jean-Pierre Schweitzer
13 Feb 2013
the buckwheat flour makes a great crepe/galette. I make hundreds of them in my cafe in Nantwich in is very easy to work with and my customers are very pleased because I can offer a tasty wheat & gluten free meal.
By Mr Peter McCormick
09 Aug 2010

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Change Quantities:
  • 50g butter, melted
  • 100g Doves Farm Organic Wholemeal Buckwheat Flour
  • pinch of salt
  • 1 egg
  • 300ml milk
  • oil, for pan
  • 25g spinach
  • 1 tbsp cream
  • 25g Comté cheese, grated
  • 1 egg
  • butter, softened
  • salt and pepper

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