Breton Crêpes

Ingredients

• 500 g buckwheat flour
• 1 egg
• 70 cl water

Method

Buckwheat galettes demand a thin, lacy batter that hydrates properly—the flour is gluten-free and absorbs water differently than wheat, so the ratio of liquid to flour here is critical. Mix flour and salt first, make a well, crack the egg into it, then pour the water in stages whilst whisking. This staged approach prevents lumps and lets the buckwheat bran fully absorb moisture as you go. The batter should be thinner than wheat crêpe batter—closer to single cream—because buckwheat flour has less binding structure.

Rest the batter for at least an hour at room temperature. This isn't about gluten development; it's about allowing the starch granules in the buckwheat to swell completely, which gives you the tender, slightly porous crumb you want. Whisk it once more before cooking—a thin skin of flour settles at the top and needs redistributing.

Heat your crêpe maker or large cast-iron pan-cooking surface until water droplets skitter across it immediately; too cool and you'll get a rubbery, dense galette. Working quickly, ladle a small amount of batter onto the hot surface and use the T stick to spread it in a thin, even layer from the centre outward. Keep the stick damp in water between uses—this is non-negotiable—because dry buckwheat batter sticks viciously and tears. The galette will cook in 1–2 minutes on the first side; watch for the edges to lift slightly and the surface to lose its wet sheen. Flip, then cook the second side for about 30 seconds until pale gold patches appear.

For a sweet galette, dust with sugar and serve immediately. For savoury, add your garnish—cured ham, cheese, sautéed mushrooms—while the galette is still on the heat, then fold it into quarters. A knob of salted butter melted over the hot galette will give you a silky finish. Serve at once. Buckwheat batter loses its delicate structure as it cools, so speed matters here more than with wheat crêpes.