Buckwheat Galettes

Preparation info

  • Makes


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 4 oz / 110 g buckwheat flour
  • pinch of salt


Put the flour in a bowl. Make a well in the centre, and put in the salt, egg and oil. Gradually stir in the warm water until you have a smooth paste. Beat vigorously for a few minutes, and then allow the batter to stand for 1 hour. This resting time, together with the beating and the temperature of the water, helps the flour to swell, which produces the correct texture for the batter.