Galettes Bretonnes au Sarrasin

Breton Buckwheat Galettes


Preparation info

  • Difficulty


  • Makes Twelve 12 inch 30 cm or Twenty-Four 7 inch 18 cm Galettes to Serve


Appears in

The filling for a paper-thin Breton galette is always simple. The most popular, called a complet, includes ham and egg and often a spoonful of fresh cheese. You can ask for the egg to be brouillé, briskly scrambled on the hot galette, or miroir, left untouched to bake on top. When the galette is pleated, the golden egg yolk peeps out of the crisp brown folds. One galette is a modest serving; most people eat two, sometimes even three. (If you use the smaller crêpe pan when making this recipe, four galettes is an average serving.) They go down well indeed with a pitcher of the local demi-sec cider.


  • cups/225 g buckwheat flour
  • cups/225 g unbleached white flour
  • 2 teaspoons salt
  • 2 cups/500 ml. milk, more if needed
  • 2 cups/500 ml. water
  • ½ cup/110 g butter, clarified
  • fillings (recipes follow)
  • 12-inch/30-cm flat, round griddle pan or 7-inch/18-cm crêpe pan


For the batter, sift the 2 flours into a bowl and add the salt. Make a well in the center and pour 1 cup/250 ml. of the milk into the well. Whisk the milk into the flour, forming a smooth paste. Whisk well for 1 minute, then add the remaining 1 cup milk in 2 batches, stirring well after each addition. Cover and let the batter rest at room temperature for 30 to 40 minutes. Stir in the water and beat again for 1 minute. If necessary, beat in more milk until the batter is the consistency of light cream. Stir in half of the clarified butter.

Warm the griddle pan or crêpe pan over medium heat until very hot, at least 5 minutes. Dip a wad of paper towel into the remaining butter and rub it over the griddle. Heat the griddle 2 minutes longer, then test the heat with a few drops of batter; they should set at once. Wipe the griddle clean with the paper towel wad, and then rub it again with butter. Ladle batter onto the center of the hot griddle pan. Using a palette knife or pastry scraper, spread it with a turn of your wrist so the griddle is thinly and completely covered, tipping the griddle to discard excess batter into a bowl. Cook the galette quickly until lightly browned on the bottom, 30 to 60 seconds. Peel the galette off the griddle and flip it to color the other side. Note that a galette should not be