1,492 easy and fully explained recipes, with +66K photos and 78 videos

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).

177 K 2× 4.1/5 (34 reviews)

15 min.

Easy

1.40 €

10 pancakes

4 Ingredients

Last modified on: July 21^th 2015

For this recipe: I want to make it (441×) I made it (407×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 10 pancakes, you will need:

1 390 ml buckwheat flour
2 600 ml Milk
3 2 eggs
4 ½ teaspoon salt

Change these quantities to make:

5 pancakes 10 pancakes 20 pancakes 30 pancakes

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 15 min.

Cooking: 4 min.

All in all: 15 min.

Step by step recipe

Stage 1 - 5 min.

Put 390 ml buckwheat flour, 600 ml 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 %

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

Scallop and leek pancakes

These pancakes are filled with pan-fried scallops and creamed leeks.
67 K4.3 15 min.

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?".
220 K 23.9 20 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.
68 K4.6 45 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...
54 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.
106 K5 50 min.

This recipe uses (among others)

Other recipes you may also like

Quick bramble jelly

Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking.
July 5^th 2013282 K4.2 50 min.

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 19^th 2010206 K4.9 25 min.

Escalope of veal in a cream sauce

Escalopes of veal, mushrooms and a cream sauce.
May 10^th 2023258 K4.6 1 hour 3 min.

Flamiche

Flamiche is a savoury tart from the Picardy region of northeasten France. It is a cousin of quiche lorraine, but the pastry is characteristically made with lard and the filling has neither bacon nor eggs. This version contains a mixture of endives and leeks (white part only).
April 30^th 201749 K 14.5 1 hour 20 min.

Craquelin (sweet cracker dough)

This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux...
February 10^th 2019112 K5 55 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.