Buckwheat galettes are a staple in northern France cuisine. These crepes are typical of the region of Brittany, and I loved them from the first taste. Buckwheat flour gives such an interesting flavor to the crepe that it works well with savory fillings. But, when I visited Montreal in Canada, I also saw sweet versions of these galettes, which made me curious. Even though I didn’t have the chance to try them, I got enough inspiration to develop this recipe.
I will apologize in advance for the photos and the post’s brevity. I have been working intensely on another personal project, and also I sold most of my furniture since I’m in the process of moving. However, I didn’t want to start slacking on the blog.
This recipe makes 2 to 3 medium crepes or two large. I got pleasantly surprised by how well the peanut butter pairs with buckwheat, and the blackberry preserve rounds up the flavor and transforms this into a sweet preparation. I have to say, then, that this would be a hybrid French / American item that’s perfect for breakfast.
Finally, if you’re single, this batter also stores exceptionally well, and you can make ahead for two or three times, maybe one savory for dinner and another sweet for dessert.
Buckwheat Galette With Peanut Butter & Blackberry Preserve
My take on this french classig, adding American elements.
Ingredients
- 1 Large Egg,
- 100g buckwheat flour.
- Salt, to taste
- 200g water.
- 1 tbsp peanut butter.
- 1 tbsp blackberry preserve. Leaves of fresh mint.
Directions
- Combine the egg, buckwheat flour, and salt using a food processor or whisking in a large bowl. I used a small food processor to get a very uniform batter.
- Add water until the batter is runny, about 2x the weight of the flour. But, please adjust the quantity until its pourable but not too watery.
- Place a large skillet over high heat, no oil is required, but you could if you fear sticking.
- Pour enough batter in the pan to coat the bottom by tilting it in all directions.
- After 2 to 3 minutes, you should see the crepe releasing from the pan. Carefully flip it over and cook for another 2 to 3 minutes.
- Spread the peanut butter in the center and wait until it softens. Then, add the preserve and transfer to a serving plate.
- Fold the edges with your hands to look squared (like the photo), and garnish with the mint. Serve warm and enjoy.
In-flight Project 