Traditional Breton Buckwheat Galette
Today, we are at Crêperie Côté Tiretaine, at the foot of the Puy de Dôme. Nathalie welcomed us into her kitchen to share her secret: a recipe for authentic, simple, and generous galettes.
The secret to a great galette? A flour with character and a little bit of patience.
Get your crepe makers and aprons ready, and enjoy these delicious homemade galettes!
Preparation
- In a bowl, pour in half of the water.
- Add the organic buckwheat flour and the salt, then mix until the batter is perfectly smooth.
- Once the mixture is consistent, pour a glass of water over the top of the batter to prevent a crust from forming.
- Let it ferment for at least half a day (about 12 hours).
- The next day, add the remaining water and mix again. Your batter is ready!
Cooking :
- Heat your pan or crepe maker (griddle) with a little fat (here, we use “saindoux”).
- Spread the batter and cook on one side only.
- Add your toppings directly while still on the heat, according to your preference!
- Serve with a side salad or vegetables for a complete meal.
Tips :
Prepare your batter the day before. This allows the natural fermentation to reveal the full aroma of the buckwheat and creates those beautiful “holes” (lacing) during cooking.
L’idée gourmande de la crêperie
A touch of semi-salted butter, a farm-fresh egg, farmhouse Saint-Nectaire cheese, grated Cantal “entre-deux,” and high-quality white ham.
