Buckwheat galettes are a deliciously nutty and easy savoury pancakes that are perfect for brunch, lunch or a snack at any time.
Simple to make in minutes, these galettes are stuffed with cheese and ham then topped with a fried egg the French way!
Healthier than other pancakes, there are so many flavour variations too.
Why you will love this recipe
- easy to make with just a few ingredients
- naturally gluten free, high in protein and low in fat
- infinite variations to make the perfect savoury crepe
- adults and kids love them!
What are the ingredients?
For the galettes all you need is buckwheat flour, a little salt and water - it's a really simple mix!
For the filling and topping I've used some grated cheese, sliced ham and topped with an egg.
How to make buckwheat galettes
This is a really simple batter to make. Just put the buckwheat and salt into a bowl and gradually mix in the water until you get a smooth batter.
When you are ready to cook heat the oil in a medium sized frying pan, pour out the excess into a cup, then add a ladle of batter.
Swirl it round to coat the pan evenly for a minute or so and when it bubbles up and detaches flip it over. I then slide the pancake onto a plate covered in grease proof paper and then cook the rest with the reserved oil.
If you have a well seasoned pan you may not need any oil. I find it's easier to let them cool then cover with plastic wrap and leave in the fridge until ready to assemble the buckwheat galettes.
My recipe makes 4 portions so when you are ready to cook put a galette on each plate.
Fold a slice of ham lengthways and place in the centre then cover with a generous handful of cheese.
Heat a knob of butter in a pan then lay on the galette. While the buckwheat galette is toasting and starting to melt the cheese, quickly fry an egg.
Fold the sides of the galette into the middle then transfer to a plate with an egg on top. Repeat until all the galettes are done and serve.
In France buckwheat flower is Farine de Sarrasin, but it is not a flour at all. It is a seed from a flower crop that is gluten free, rich in fibre, protein and vitamins too. It has a deliciously nutty flavour which tastes nothing like normal flour so it's perfect for savoury dishes.
Popular fillings include poached or smoked salmon with rocket and cream or goats cheese and fried peppers with sliced sausage or mushrooms.
The egg is completely optional!
Of course you can add anything you like, such as leftover chicken or veggies.
You can make the batter in advance and leave it up to 3 hours in the fridge.
I would recommend making the batter and then the crepes and keeping them covered and refrigerated for up to 3 days. Put a piece of greaseproff paper in between them to stop them from sticking together.
Crispy nutty pancake filled with melted cheese and ham and topped with a fried egg - that's comfort food heaven for me!
More brunch and lunch recipes
French Buckwheat Galettes
- 220 g buckwheat flour
- 50 ml cold water
- 1 teaspoon salt
- 4 slices ham
- 4 eggs
- 1 tablespoon butter
- 4 tablespoon oil
- 4 tablespoon grated cheese
- Mix the flour and salt together and gradually mix in the flour until the batter is smooth.
- Heat oil in a frying pan and pour out excess. Add a cup of the mixture to the pan and turn over when the pancake bubbles up. Set the pancake aside and cook the remaining 3.
- In a different pan heat leftover oil and fry the eggs.
- Place a slice of ham on each galette with a tablespoon of cheese
- Heat a knob of the butter then add the galette for a few minutes until it turns golden.
- Flip the sides into the centre, transfer to a plate and top with a fried egg to serve.