0 (0)


Galettes (buckwheat crepes)

Galettes (buckwheat crepes)
Mark Boster / Los Angeles Times

Batter spills across an expanse of hot iron like the tide washing over a beach. A rozelle spreads it, the T-shaped wooden tool making a wide arc and turn, into a circle. The edges move into a fine lace filigree, ... Read more

Total time: About 1 hour | Makes 20 to 24 galettes
  • 1 cup buckwheat flour
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup milk
  • 1/2 teaspoon sea salt
  • 4 tablespoons butter, melted
  • Softened butter for the pan

Step 1In the jar of a blender, blend the flour, eggs, milk, salt and melted butter with three-fourths cup water at high speed for 10 seconds, stop and scrape down the sides with a spatula, then blend for 10 seconds more. Strain the batter through a fine-mesh sieve. Cover and let rest, refrigerated, for at least an hour, or overnight.

Step 2Heat a crepe pan or nonstick saute pan over medium heat until a sprinkle of water sizzles when you throw it on the pan. With a paper towel, spread butter over the pan, being sure to wipe most of it off.

Step 3Using a bowl or a measuring cup with a spout, pour enough batter to just cover the pan (for a crepe pan, a little less than one-fourth cup), immediately swirling the batter around until it covers the whole surface. The batter may be thicker than basic crepes once it has been resting and may need to be thinned a little; if so, add up to one-fourth cup water and stir until blended. It will have a different consistency than sweet crepes (more like honey than pancake batter) and will cook slightly differently, forming bubbles and lacier edges. Adjust the heat, if necessary, to medium-low. As with pancakes, the first one or two galettes are usually experiments.

Step 4When the edges of the galette begin to turn golden and move away from the pan, about 3 minutes, lift the edge nearest to you using a spatula (an offset spatula works best). Flip the galette over. Cook the second side of the galette only long enough for it to set, less than a minute. Remove from the pan and start a stack of galettes, using wax paper to layer between each galette as you cook more. Add more butter when needed with a paper towel.

Note: Buckwheat flour is available in the baking section of well-stocked supermarkets. Be sure to store it in the refrigerator.


Giuseppe's mussels in sambuca
Giuseppe's mussels in sambuca

Chi Dynasty's Chinese chicken salad
Chi Dynasty's Chinese chicken salad

Chicken faux gras
Chicken faux gras

Roast duck with seared prawns
Roast duck with seared prawns

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Sweetie Pie's orange breakfast scones
French crullers
Ginger biscuits
Bom Dia muffins