• Buckwheat recipes

recette Buckwheat galettes

picto maki



500 g of PGI Brittany-made buckwheat flour®

1 pinch of coarse salt



  • In a bowl, mix the flour and salt.
  • Pour the water in gradually while stirring so the batter is smooth and liquid.
  • Leave the batter to rest for 3 to 12 hours (depending on your taste) in the fridge before using it.
  • In a very hot and properly greased crêpe pan, quickly smooth out a ladle of batter.
  • Once the edges start to brown, turn it over with a spatula.
  • Keep the galettes warm before filling them with whatever ingredients you like.

For a “Complète” :
  • ham,
  • grated cheese,
  • egg.


Recipe created by the crêperie
La Farigoule (Ploërmel-Morbihan)

Defence and Management Organisation
Blé Noir Tradition Bretagne
Cométias - PA de Ronsouze
Tèl: +33 (0)2 97 73 35 68