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French Buckwheat Galette (Galette Bretonne)

A folded batch of buckwheat crepes with pecans and blue cheese on a board.
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5 from 12 reviews

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.



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.



  1. 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.
  2. 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.
  3. 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.
  4. To make the blue cheese filling, in a saucepan, place sour cream and crumbled cheese and bring over low heat to melt the cheese.
  5. To serve, fold galettes and garnish them with blue cheese filling and pecans on top and slices of pear aside.


  1. 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.
  2. Stir the batter while frying crepes since the flour tend to sink to the bottom of the bowl.
  3. Replace Gorgonzola cheese made from cow's milk with another type of blue cheese, for example, French sheep's milk cheese Roquefort. 
  4. Use raw or candied pecans to serve or replace them with freshly cracked walnuts.





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