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Recipe · Brittany
Galette de blé noir nature
Plain buckwheat galette
⏱ 90 minServes 4Medium400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
330 g (12 oz)buckwheat flour
750 ml (3 cups)cold water
1whole egg
1 tspcoarse salt
50 g (2 oz)salted butter
- 330 g (12 oz) buckwheat flour
- 750 ml (3 cups) cold water
- 1 whole egg
- 1 tsp coarse salt
- 50 g (2 oz) salted butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the buckwheat flour and coarse salt in the large bowl, make a well, crack in the egg and start whisking in a little cold water.
- Gradually whisk in the rest of the water until smooth and lump-free, neither too thick nor too thin; it should coat the back of a spoon.
- Cover with a clean towel and let rest at least 2 hours at room temperature; this rest is essential for a supple, lacy galette.
- Heat the crêpe pan over high heat and grease with a knob of salted butter using a paper towel.
- Pour a small ladle of batter into the center and spread immediately into a thin, even round, then cook 2 min until the edges lift and brown slightly.
- Put a knob of salted butter on the galette, fold into quarters with the spatula to melt it, and serve hot right away.
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