Buckwheat is gluten-free, nutritious fruit seed, high in phytonutrients, minerals, B vitamins, and is a superior source of protein than many grains. It’s also really satisfying and controls your blood sugar level. To make this galette, you can use buckwheat flour only or add a spoonful of gluten-free flour mix just to lighten up the flavor a bit, since buckwheat is strong. After mixing all batter ingredients well, it needs to be rested in the fridge to fully hydrate the flour. When you take it out of the fridge, the batter becomes a thick and creamy consistency. You then might need to a bit more water to thin out the mixture so that it’s crispy and toasty when cooked. It’s so fun choosing your own fillings such as eggs, spinach, ham, cheese, tomato, mushrooms, etc. If you have a sweet tooth and want to make a sweet crepe, you can have squeezed lemon and sugar, sliced banana and Nutella, peanut butter and jam, strawberry and cream, apple compote and cinnamon, just to name a few.
Ingredients
2 cups of buckwheat flour
1 egg
4-5 cups of water
a pinch of salt
Place all ingredients in a large bowl and mix well for 5 minutes. Rest the mixture in the fridge about 1 hour. Take it out of the fridge and check the consistency (add more water if too thick). Heat a non-stick pan or crepe pan over medium heat and coat a bit of oil or butter. ladle the batter into a pan and spread evenly and thinly. Cook about 1-2 minutes each side until golden brown.