Basics
Buckwheat galette batter
A true Breton galette batter needs only buckwheat, water, salt and time. No wheat — naturally gluten-free.
- Prep
- 15 min
- Cook
- 5 min
- Rest
- 720 min
- Total
- 740 min
- Servings
- 6
- Difficulty
- Easy
The whole secret of a galette is not the filling but the batter and its rest. We mix buckwheat flour with water and salt and let it mature overnight — it thickens, deepens in flavour and browns beautifully on the griddle.
Method
- 01
Mix the buckwheat flour with the salt. Make a well and pour in half the water gradually, beating hard by hand or whisk — you want to aerate the batter.
- 02
Add the rest of the water (and the egg if using) and whisk to a smooth, lump-free batter. Cover and let it mature in the fridge at least 12 hours, ideally overnight.
- 03
After resting the batter is thicker — loosen it with water until it pours like thin cream. Test it on a hot griddle: the galette should be thin and crisp at the edges.
A splash of cider or light beer in the batter deepens the flavour. For a strict gluten-free diet, use pure buckwheat flour and separate utensils.
Frequently asked
- Why let buckwheat batter mature for 12 hours?
- The starch hydrates, the batter thickens and binds — with no gluten, that is all that holds it together. The buckwheat flavour deepens too.
- Why does my galette tear?
- Usually the batter has not rested long enough, is too thick, or the griddle is not hot enough. Loosen the batter with water and get the pan properly hot.
- How long does the batter keep in the fridge?
- Two to three days in a sealed container. Stir before cooking and loosen with water as needed.
Rather taste than cook?
We cook galettes and crêpes and pour cider every day at Fresh Market.