Gallettes De Sarrasin – Buckwheat Pancakes

Makes 6 large gallettes pancakes

This traditional style of savoury pancake is popular in Northern France. They should be served with a filling of your choice placed in the middle of the gallette, which is then folded into an open or closed envelope and cooked in the pan or oven for a few minutes. Typical fillings are chopped ham or tomato with grated emmental cheese or wilted spinach with a spoon of cream and an egg in the middle. It is a good idea to make a stack of gallettes in advance, allowing two or three per person.

Free from Gluten, Peanuts, Egg, Soya, Wheat, Dairy
Vegetarian, Vegan, Organic

Ingredients

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  1. Put the flour, salt, egg and half the milk into a bowl or jug.
  2. Beat to a smooth paste then stir in the remaining milk to make a thin batter.
  3. Refrigerate the batter for up to 12 hours or if using straight away continue with the recipe.
  4. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
  5. Stir the melted butter into the batter then pour or spoon some batter into the hot pan and roll it out to the edges.
  6. Cook the pancake, loosening the edges, until the base is golden.
  7. Turn it over and cook the other side. Repeat until the batter is used.
  8. Serve with sweet or savoury fillings of your choice.

Equipment

Large frying pan

Temperature

Hot Hob

Cooking time

15 minutes
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 Cheshire.it 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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