Buckwheat Crêpe, also known as crêpe Bretonne or Galette, is a gluten-free variation made with only four ingredients: buckwheat, water, egg, and salt. It is filled with a simple ham and cheese filling.
Buckwheat Crepe is a recipe from my ancestors back in Bretagne, France. I’ve learned that the “Crêpe Bretonne,” aka thin pancakes, is quite different from the regular buckwheat crepe; the Breton version needs to be crunchy, thinner and filled with those minuscule holes, while the average “galette” they call in France is a softer buckwheat crepe.
The Sweet & Savoury Showdown: Wheat Crêpes vs. Breton Buckwheat Galettes
First, a Crêpe is a super-thin white flour pancake served all over France with a sweet filling. The galette is usually a mix of buckwheat with sometimes extra white flour, egg, and water, as seen in many recipes on the web, and is generally filled with savoury fillings.
The recipes differ depending on whether you are from the North or the South of the Bretagne region. Crêpe Bretonne from the north is most often made with 100% buckwheat, water, and salt and is thicker with holes in it, while the southern version is preferred to be thinner and made with milk and egg. The sides need to be crunchy; they want them to crack when folded, which is called krignet in Breton.
A Gluten-Free Delight
For once, a yummy gluten-free dish! The Crêpe Bretonne is made with the grain of a flower called ‘black wheat,’ although it has nothing to do with actual herby wheat. The original batter contains solely buckwheat, water and salt, nothing else! However, the authentic version needs a unique technique to add air to the batter and time to rest… overnight. So, to make it hold better and faster, an egg is added to this particular recipe: it helps to bind. But go ahead without the egg if you have time to let it rest.
The Filling
The filling for this version is a traditional ham and cheese. An egg (sunny side up) is sometimes added in the center and cooked through the crepe. There are no rules here; the filling could be whatever you desire! I saw a raclette-style crêpe with potato, lard, mushroom with bechamel, salmon, scallops, vegetarian, buffalo mozzarella, dried tomatoes, chicken, or whatever you fancy!
FAQ
What fillings can be used for the buckwheat galette besides ham and cheese?
You can fill the galette with various ingredients such as potato, lard, mushroom with béchamel, salmon, scallops, vegetarian options, buffalo mozzarella, dried tomatoes, chicken, or any preferred filling.
Why does the authentic buckwheat galette require resting the batter, and can I make it without resting?
The batter needs to rest overnight to develop the right texture and to add air, but you can skip resting by adding an egg to help bind and reduce resting time.
How is the Breton Crêpe different from regular buckwheat crepes?
The Breton Crêpe is thinner, crunchy, and has small holes, whereas regular buckwheat crepes tend to be softer and thicker.
Other Crepes Recipes
- Bacon, Cheese & Maple Syrup Canadian Crêpes
- White Asparagus Buckwheat Crepe
- Buckwheat Crepes with Mushroom
Buckwheat Crepe
Equipment
- flat bottom non-stick pan or crepe pan
Ingredients
- 300 g buckwheat flour
- 500 ml water
- 1 egg
- salt
Filling
- ham
- Gruyere Cheese (or your favorite cheese)
Instructions
- In a big bowl, mix the salt into the flour.
- Add the egg in the center, making a small well.
- Add water slowly in the center of the well and whisk from the center to the sides (to keep it smooth).
- Once all mixed, pass through a meshed sieve to eliminate the unwanted lumps.
- Let set, covered, in the fridge for 1-2 hours.
- Bring your non-stick pan to medium-high heat and add a little fat of your choice.
- Whisk your batter again, and add a full ladle to the pan to test your crepes (because the first one is always just a test).
- When adding the batter, ensure it barely covers the pan's surface (if it is of good consistency, you'll see the holes forming immediately; always add water if it is too thick).
- Add the cheese and ham and cook until the bottom is brown and crispy and the toppings are melted.
- Fold the four sides to make a square and slide it into a big plate.
Notes
Nutrition
Pin me!
