1,536 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Buckwheat pancakes

Name: Buckwheat pancakes
Prep time: 11 min
Cook time: 4 min
Total time: 15 min
Yield: 10 pancakes
Cuisine: French
Ingredients: 250 g buckwheat flour; 600 g milk; 2 eggs; ½ teaspoon salt

Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free).

190 K 2× 4.1/5 (34 reviews)

15 min.

Easy

1.40 €

10 pancakes

4 Ingredients

Last modified on: July 21^th 2015

For 10 pancakes, you will need:

1 250 g buckwheat flour
2 600 g milk
3 2 eggs
4 ½ teaspoon salt
Total weight: 955 grams

Times for this recipe

Preparation: 15 min.

Cooking: 4 min.

All in all: 15 min.

Step by step recipe

Stage 1 - ⌛ 5 min.

Put 250 g buckwheat flour, 600 g milk, 2 eggs and ½ teaspoon salt into a bowl.

Stage 2 - ⌛ 2 min.

Mix thoroughly with a whisk, and the pancake batter is ready.

Note: there's a commonly-held belief that the batter should be left to rest, but there is no need to do this with buckwheat, as it contains no gluten.

Stage 3 - ⌛ 1 min.

Lightly grease a frying pan with a little oil on a piece of absorbant paper. Use a special pancake pan if you have one.

Stage 4 - ⌛ 2 min.

Pour a ladleful of batter, turning the pan to spread it as you pour, to make a pancake that is as round as possible.

Stage 5 - ⌛ 2 min.

Cook for 1 or 2 minutes.

Stage 6 - ⌛ 1 min.

Slide a spatula or maryse under the pancake to turn it.

Stage 7 - ⌛ 2 min.

Then cook on the other side for 1 or 2 minutes.

Continue like this until you have used up all the batter.

Remarks

Feel free to vary the quantity of milk to make the batter thicker or thinner.

Keeping: A few hours in the fridge, protected with plastic film. They freeze well.

Source: Nicolas.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	200 RDI=20 %	50 RDI=7 %	1,470 RDI=70 %	6,130 RDI: 70 %
Per 100 g	7 RDI=3 %	20 RDI=2 %	4 RDI=1 %	150 RDI=8 %	640 RDI: 8 %
Per pancakes	6 RDI=3 %	20 RDI=2 %	4 RDI=1 %	150 RDI=7 %	610 RDI: 7 %

Possible allergens in this recipe: milk, egg

How much will it cost?

For 10 pancakes : 1.40 €
Per pancakes : 0.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 11

Breton Pie

This unusual pie from Brittany is made with piled-up layers of buckwheat pancakes (galettes), sandwiched with a filling of onion and bacon mixed with a little cream. The whole thing, assembled in a baking tin, is then browned in the oven.
79 K4.1 1 hour 9 min.

Mushroom buckwheat pancakes

The filling is prepared by frying ham and mushrooms with chopped shallot and a drizzle of lemon juice. The pancakes used here are Breton-style buckwheat "galettes" (often sold ready made in France), folded over the filling in the pan before serving.
78 K4.6 45 min.

Lambé salad

Lambé's salad is a rather original salad with chickpeas, mimosa eggs, cheese and, above all, a crunchy buckwheat pancake, broken into small pieces and added at the last moment.
19 K 30 min.

Breton leek and mushroom tart

This is a "tart" with a difference: the case is not made with pastry, but with a double layer of lightly buttered Breton galettes (buckwheat pancakes). The filling is made with shallots, sautéed mushrooms, leeks and cream. You might have noticed that this recipe includes the key elements of...
65 K4.3 1 hour 15 min.

Seafood feuillantines

Little savoury "millefeuilles" with a very Breton taste of the sea: a mix of crab and salmon in a herb mayonnaise, piled up between crisp circles of buckwheat pancake.
118 K5 50 min.

This recipe uses (among others)

Other recipes you may also like

Alsatian apple tart

This tart from France's Alsace region has a sweet pastry (or sweetcrust) case, filled with raw apple slices and a light vanilla egg-custard mixture, then baked.

July 13^th 202282 K 55 min.

Beurre d'escargot

Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.

November 7^th 201885 K3 55 min.

Macaronade mixture

Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked.

November 25^th 202088 K 2 min.

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.

September 16^th 2020547 K 44.2 14 hours 30 min.

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...

February 21^th 2011326 K3.8 25 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

You're welcome! :-)
Posted by jh april 21^th 2017 at 13:54 n° 2
I am delighted to find this site. I haven't had a real Breton crêpe since I worked in La Belle France years ago. Merci, Jean-Hugues, merci mille fois!
Posted by Bonne B. april 21^th 2017 at 00:11 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.