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?
Bistrot lunch, galettes, crêpes and Sorre cider: Fresh Market, 1st floor, Monday to Saturday.