- 100g buckwheat flour
- 0.5 tsp salt
- 1 large egg
- 320ml milk
- A knob of butter for cooking
In a large mixing bowl, mix together the buckwheat flour, egg and salt, add the milk in stages. (As there is no gluten you can use the recipe straight away and there is no need to rest the batter in the fridge).
Heat a non-stick frying pan / crêpe pan (if you have it) over medium heat. Use a measuring jug to pour the batter onto the pan or a ladle if you have one. Cook for 1-2 minutes on each side, or until the pancakes are golden brown and cooked through. You can use a warm low oven to keep them warm as you make the others.
Serve hot with your favourite toppings, such as maple syrup, butter, fresh fruit, or simple sugar and lemon juice (a favourite in our household).
Traditionally Galettes are served with savoury fillings such as Spinach and Egg or Cheese or even mince. But they also work well as the base for a delicious sweet filling such as bananas, maple syrup or even your favourite brand of chocolate and hazelnut spread.