While Chasing Kids made some amazing buckwheat galettes on March 19th this year and I have been thinking about them ever since. She made savory. I made sweet. Follow the above link for the recipe.
Galettes are the name given to flat pancakes made with buckwheat flour. They originate from the northern regions of France, Normandy and Brittany. They can be sweet or savory. Crepes are for those made with wheat flour.
Buckwheat can grow in poor soils and cooler regions with short summers.
I had eaten buckwheat noodles before and loved them, but I had never tried buckwheat as pancakes or in other forms so I set out to make these. First I had to go to a health food shop to buy the buckwheat flour. The flour sat in the pantry for two weeks. I had planned to make them yesterday but I didn’t read through all the recipe. The batter sits in the fridge for 12-24 hours. So I made them yesterday for today.
I just added blueberries sprinkling them on one side. Easy peasy.
I love everything about the galettes, the making of the batter and the ingredients so simple, water, buckwheat flour, salt, egg and honey, the way it cooks and the taste. The batter behaves in the pan, it bubbles and browns nicely. I am a buckwheat convert. Thank you While Chasing Kids!
This galette was the last of the batter so it was the biggest. Didn’t it turn out well! DH got this one.
Topping: Butter and maple syrup
I made enough to have two spare. They are being cooled and are going into the freezer for an instant brunch for one. Can’t wait!