Buckwheat Crepe is a gluten-free crepe made with four ingredients: buckwheat, water, egg and salt. An authentic Crêpe/Galette Bretonne! With a bunch of holes and a simple filling of ham and cheese.
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.
Regular Crêpe & Galette vs. Crêpe Bretonne
First, a Crêpe is a white flour super thin pancake eaten with a sweet filling and served all over France. The galette is usually a mix of buckwheat and white flour, egg and milk, as seen in many recipes on the web, and is generally filled with savoury fillings.
In Bretagne, the north-west region of France, they say crêpe for sweet and savoury versions. Also, the recipes differ depending on whether you are from the North or South. 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 it to crack when folded. It’s a complex topic but nonetheless a yummy one!
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 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. It’s not everyone who plans, especially me… So that’s why I add an egg to this particular recipe: it helps to bind the batter faster. But go ahead without the egg if you have time to let it rest.
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 crepe with potato, raclette cheese and lard, mushroom with bechamel, salmon, scallops, vegetarians, buffalo mozzarella and dried tomatoes, chicken, whatever you fancy!
Other Crepes Recipes
- flat bottom non-stick pan
- 300 g buckwheat flour
- 500 ml water
- 1 egg
- Gruyere Cheese (or your favorite cheese)
- In a big bowl, mix the salt into the flour.
- Add the egg in the center, making a small well.
- Add water in the center slowly, in 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 (you'll see the holes forming immediately if it is good consistency; 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 into a big plate.