What are buckwheat benefits?

Buckwheat contains a great variety of nutrients, such as fiber and niacin. It is also a good protein source that makes buckwheat a good option for weight management. In addition, due to complex carbohydrates, there is hope that buckwheat can positively affect insulin and blood glucose and help manage diabetes.

What is the best pan to make galettes at home?

Between a regular crepe pan (a nonstick frying pan) and a carbon steel crepe pan, choose the carbon steel pan. The latter can be heated aggressively, and it retains heat very well. But this type of pan requires seasoning like cast iron.

Can you make buckwheat crepes on a crepe pan?

Use a nonstick crêpe pan to make buckwheat crepes. In this case, you won't need to deal with the carbon steel pan seasoning and avoid buying an extra piece of cookware.

How to serve buckwheat galette

Traditionally, in Britany, a warm galette is placed in a bowl of buttermilk and served for a hearty breakfast. It is mainly served as a lunch meal (or a meal of the day), often with a side salad, and is accompanied by a hard apple cider or pear cider sipped from a bowl, a uniquely French habit. It is usually followed by a crêpe Suzette for the dessert.

Where to eat authentic galette bretonne

If you travel to France, especially the North-Western French region, plan to visit a u003cemu003ecrêperie u003c/emu003eto enjoy savory buckwheat crepes.

Galette Bretonne (French Galette) Recipe

Name: French Buckwheat Galette (Galette Bretonne)
Total time: 25 min
Cuisine: French
Ingredients: 1/2 cup + 2 tablespoons (75 g) buckwheat flour; 1/3 cup (40 g) all-purpose flour; 2 large eggs, room temperature; 1 1/2 cups (350 ml) 2% reduced-fat milk; 1.4 oz (40 g) salted butter; canola oil for greasing; 6.4 oz (180 g) sour cream; 2.5 oz (70 g) Gorgonzola cheese; 2 teaspoons (10 g) unsalted butter; 1 fresh pear, core removed and finely sliced; 15 pecans

French Buckwheat Galette (Galette Bretonne)

A folded batch of buckwheat crepes with pecans and blue cheese on a board.

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French galette is a crispy-edged buckwheat crepe of rustic origin, garnished with a savory blue cheese filling perfect for a weekend breakfast or weekday lunch.

Author: Irina Totterman
Total Time: 25 minutes (plus, resting time)
Yield: 9-10 galettes 1x
Category: Crepes and Pancakes
Method: Cooking
Cuisine: French

Ingredients

Scale

For batter:

1/2 cup + 2 tablespoons (75 g) buckwheat flour
1/3 cup (40 g) all-purpose flour
2 large eggs, room temperature
1 1/2 cups (350 ml) 2% reduced-fat milk
1.4 oz (40 g) salted butter
canola oil for greasing

For the blue cheese filling:

6.4 oz (180 g) sour cream
2.5 oz (70 g) Gorgonzola cheese
2 teaspoons (10 g) unsalted butter

For serving (optional):

1 fresh pear, core removed and finely sliced
15 pecans

* If needed, please refer to Baking Conversion Charts.

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Instructions

To make the crepe batter, in a large bowl, place the two kinds of flour, mix them, and make a well in the center. Use an egg separator and separate egg whites and yolks. Add the yolks into the flour mixture and mix with a hand whisk, gradually pouring cold milk.
Melt butter in a pan until lightly golden, add it to the batter, and continue whisking. Use an electric mixer and beat egg whites until they are stiff. Gently add beaten whites into the batter, being careful that they do not collapse. Cover the bowl with a tea towel, and leave the batter to rest for 1 hour.
To cook galettes, heat an iron cast or a carbon steel skillet over medium-high. Grease it with a small amount of oil. Mix the batter well, then pour it and swirl the pan to get a thin, even layer. Cook the galette for about 2 minutes; flip it and cook for another minute. Continue with the remaining batter.
To make the blue cheese filling, in a saucepan, place sour cream and crumbled cheese and bring over low heat to melt the cheese.
To serve, fold galettes and garnish them with blue cheese filling and pecans on top and slices of pear aside.

Notes

Preheat the pan well before cooking crepes and brush it with oil between each crepe making. Discard the first crepe; it only serves to season a crepe pan and that it is hot.
Stir the batter while frying crepes since the flour tend to sink to the bottom of the bowl.
Replace Gorgonzola cheese made from cow's milk with another type of blue cheese, for example, French sheep's milk cheese Roquefort.
Use raw or candied pecans to serve or replace them with freshly cracked walnuts.

Nutrition

Serving Size: 1 galette
Calories: 214
Sugar: 3.6 g
Sodium: 153 mg
Fat: 15.5 g
Saturated Fat: 7.3 g
Carbohydrates: 14.3 g
Fiber: 2 g
Protein: 6.5 g
Cholesterol: 65 mg

Find it online: https://www.bakinglikeachef.com/buckwheat-crepes-galettes-by-alain-ducasse/