Buckwheat pancakes


Buckwheat pancakes
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).
183 K 4.1/5 (34 reviews)
Grade this recipe:
Keywords:
Last modified on: July 21th 2015
For 10 pancakes, you will need:
  • 1 buckwheat flour 250 g buckwheat flour
  • 2 milk 600 g milk
  • 3 egg 2 eggs
  • 4 salt ½ teaspoon salt
  • Total weight: 955 grams

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Cooking: 4 min.
All in all: 15 min.

Step by step recipe


Stage 1 - 5 min.
Buckwheat pancakes
Put 250 g buckwheat flour, 600 g milk, 2 eggs and ½ teaspoon salt into a bowl.

Stage 2 - 2 min.
Buckwheat pancakes
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.
Buckwheat pancakes
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.
Buckwheat pancakes
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.
Buckwheat pancakes
Cook for 1 or 2 minutes.

Stage 6 - 1 min.
Buckwheat pancakes
Slide a spatula or maryse under the pancake to turn it.

Stage 7 - 2 min.
Buckwheat pancakes
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 recipe70 RDI=30 %200 RDI=20 %50 RDI=7 %1,470 RDI=70 %6,130 RDI: 70 %
Per 100 g7 RDI=3 %20 RDI=2 %4 RDI=1 %150 RDI=8 %640 RDI: 8 %
Per pancakes6 RDI=3 %20 RDI=2 %4 RDI=1 %150 RDI=7 %610 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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
Lambé salad
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.
14 K 30 min.
Mushroom Pancakes au Gratin
Mushroom Pancakes au Gratin

This recipe uses pan-fried mushrooms and shallots in cream as the filling for Breton "galettes": traditional buckwheat pancakes. The stuffed pancakes are then baked gratin-style with cheese and cream.
146 K4.6 55 min.
Breton Pie
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.
72 K4.1 1 hour 9 min.
Breton galettes (pancakes)
Breton galettes (pancakes)

Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
225 K 23.9 20 min.
Mushroom buckwheat pancakes
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.
73 K4.6 45 min.
This recipe uses (among others)
Other recipes you may also like
Croute à thé
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.
May 5th 2021314 K 14.9 1 hour 15 min.
Mimosa eggs
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
February 21th 2011302 K 25 50 min.
Roquefort sauce
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
December 19th 2010211 K4.9 25 min.
Cannelés
Cannelés
Cannelés are a speciality from the French city of Bordeaux. These delicious little cakes have a crunchy exterior and a soft centre.
December 16th 2012116 K5 1 day 1 hour 30 min.
Brioche Tatin
Brioche Tatin
For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.
September 10th 201883 K3.7 3 hours 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • You're welcome! :-)
    Posted by jh april 21th 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 21th 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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page