I’m having a mardi gras family dinner. Do you have any suggestion for galettes batter as we’re having crepes for our main course as well! Thank you, Isaure
Please note — The resting time is particularly important for buckwheat galette so they don’t become flimsy and brittle when cooked. When I worked in a crêperie in my early 20s the crêpiers made a paste with just buckwheat flour, coarse grey salt and water and let it rest overnight. That’s all they needed and they were the best galette I’ve ever tasted. I think it was largely due to the quality of the flour.
I like this recipe which is 100% buckwheat. Many recipes only use a small portion of buckwheat because it can make the batter quite fragile but here the egg binds it together well. Bonne fête!
I hope it worked out. I made it too and the flour I found was very thin so the batter was a bit sticky. I think for galettes the quality of the flour is very important. Otherwise perhaps add another egg. I will have to work on this recipe!
Your recipe was a huge success! Thank you
Fantastique! Thank you.
I’m having a mardi gras family dinner. Do you have any suggestion for galettes batter as we’re having crepes for our main course as well! Thank you, Isaure
Please note — The resting time is particularly important for buckwheat galette so they don’t become flimsy and brittle when cooked. When I worked in a crêperie in my early 20s the crêpiers made a paste with just buckwheat flour, coarse grey salt and water and let it rest overnight. That’s all they needed and they were the best galette I’ve ever tasted. I think it was largely due to the quality of the flour.
I like this recipe which is 100% buckwheat. Many recipes only use a small portion of buckwheat because it can make the batter quite fragile but here the egg binds it together well. Bonne fête!
https://www.recettes-bretonnes.fr/galette-bretonne/recette-galette-sarrasin.html
I made this too - thank you.
I hope it worked out. I made it too and the flour I found was very thin so the batter was a bit sticky. I think for galettes the quality of the flour is very important. Otherwise perhaps add another egg. I will have to work on this recipe!