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Buckwheat galette dough
The Breton buckwheat galette batter. Simple, no butter in the dough, leaving all the room for the fillings. The version that works at home.
Prep time
75 min
Servings
8
Difficulty
easy
Calories
155 kcal
Nutrition facts
- Calories
- 155 kcal
- Protein
- 5 g
- Carbs
- 24 g
- Fat
- 5 g
- Fiber
- 3 g
For 8 servings
Ingredients
- 250gBuckwheat flour
- 2 tbspAll-purpose flour
- 1 pinchSalt + pepper
- 1Egg
- 2 tbspOlive oil
- 500mLWater
Steps
- 1
Mix the flours, salt, and pepper in a large bowl. Make a well.
- 2
Add the egg and oil in the center. Incorporate by stirring from the center outward.
- 3
Gradually add the water to avoid lumps. The batter should be fluid.
- 4
Rest for at least 1 hour (or overnight in the fridge — the galettes will be better).
- 5
Cook on a very hot, lightly oiled crêpe pan or non-stick skillet for 1–2 min per side.
Tags
vegangluten-freebasebrittanypersonal recipe