Buckwheat Galettes
It took much persistence and all the charm I possess to pry this recipe from the Breizh Cafe
staff. And yet, it's not much of a recipe.
"Mix buckwheat flour with sidre (sparkling hard cider) until it's the consistency of melted ice
cream. Cook up on a hot bilit (griddle) using a wooden rateaux (rake) to spread the batter
thin. Cook until dark and crisp."
Easy, right? I'll admit that making these crépes takes some practice. Buckwheat flour is
delicious, earthy and nutty, but since it is gluten-free, it can be tricky to work with. The
galette batter is not easily spread in a thin layer. And the crépes are prone to tearing during
flipping. (I added an egg to give the batter more structure.) But savory galettes made with
buckwheat flour are so hearty and filling, leaving you with countless memorable options for
stuffing, I recommend you give it a go.
I did bring home a rateaux for spreading batter into paper-thin crépes, but found that swirling
the pan as I pour the batter works better for galettes. Once the batter is brown and crisp on
the edges, ease it onto plate. Place the crépe or frying pan on top of the plate and flip; cook
the other side and add the fillings.
Makes about 4 6-inch galettes with extra batter
For the galettes:
 2 cups buckwheat flour (look for Bob's Red Mill brand)
 1 teaspoon Kosher or sea salt
 2 cups water
 1 egg
 1 cup sparkling hard cider or sparkling water, plus more to make a thin batter
For the filling:
 2 Tbsp. butter
 4 eggs
 1 cup grated cheese, such as Gruyére, Manchego, or Fontina
 2 cups baby greens or arugula
 1 cup morels or other mushrooms, sautéed in olive oil until crispy
 freshly ground pepper and salt, to taste
1. Place buckwheat flour and salt in a medium bowl. Combine water and egg in a
separate bowl. Make a well in the center of the flour and whisk in the egg and water
until smooth. Add sparkling water or cider until the batter is the consistency of melted
ice cream. Let sit for 5 to 10 minutes while you prepare the fillings.
2. Place a 6-inch nonstick skillet or crépe pan over medium heat and swirl half a
tablespoon of butter until melted.
3. Whisk the batter again and thin if necessary with more sparkling water. Pour the
batter in a thin stream, swirling the pan to coat.
4. Cook until the galette puffs up a little, the edges are brown and crispy and the center
is dry.
5. Slide the galette onto a plate. Place the skillet over the plate, upside down, and flip.
Place the skillet back on the stove over low-medium heat.
6. Carefully break an egg onto the center of the galette. Sprinkle with 1/4 cup cheese
and a few of the mushrooms. Fold the corners of the galette over to form a square.
Cover with a lid until the egg is cooked to your liking.
7. Slide the galette onto a plate. Top with greens and season with salt and pepper.