Authentic French Buckwheat Crepes (Galettes Bretonnes) Recipe

Easy, Delicious & Authentic French Buckwheat Crepes (Galettes Bretonnes) Recipe

Discover the rustic charm of Brittany with these savory buckwheat crepes. Boasting a rich, earthy flavor, these galettes are the perfect canvas for your favorite fillings.

Galettes Bretonnes are more than just crepes – they’re a cultural icon of Brittany, France. These thin, delicate pancakes made with nutty buckwheat flour offer a unique taste experience that sets them apart from their wheat-based cousins.

While mastering the art of galette-making might seem daunting, our recipe simplifies the process for home cooks. We’ve struck the perfect balance between authenticity and practicality, ensuring you can create these delectable treats in your own kitchen.

The Secret to Perfect Galettes: Balancing Buckwheat and Wheat

The key to achieving the ideal galette lies in the flour ratio. Our recipe uses a higher proportion of buckwheat to wheat flour, delivering that characteristic mineral-rich flavor while maintaining a pliable texture. This combination ensures your galettes won’t crumble when folded around your chosen fillings.

Eggs: The Unsung Hero of Homemade Galettes

We’ve included an egg in our batter, which might raise eyebrows among purists. However, this addition is a game-changer for home cooks. It helps the batter spread more evenly in the pan and produces crepes that are less prone to tearing. Trust us – your galettes will thank you!

Debunking the Resting Myth

Contrary to popular belief, there’s no need to let your galette batter rest overnight. Our tests showed no significant difference between rested and freshly made batters. This means you can whip up these delicious crepes on a whim – perfect for impromptu brunch plans!

Choosing the Right Pan for Galette Success

While professional creperies use large biligs, home cooks have two excellent options: carbon steel crepe pans or nonstick skillets. Carbon steel offers superior heat retention and browning capabilities but requires more maintenance. Nonstick pans are more convenient but may not achieve the same level of crispiness. Choose based on your cooking style and preferences.

Mastering the Art of Galette Making

Follow these pro tips for galette perfection:

  1. Preheat your pan well and add a generous pat of butter. Let it brown slightly for extra flavor.
  2. Pour in the batter and swirl quickly to create a thin, even layer.
  3. Cook over high heat until the top turns from shiny to matte.
  4. Add your fillings to the center while the galette is still in the pan.
  5. Use a thin metal spatula to fold the edges, creating a square shape with the filling peeking through.

Galettes Bretonnes (Buckwheat Crepes) Recipe


  • 150g buckwheat flour (5.3 ounces; about 3/4 cup plus 3 tablespoons)
  • 100g all-purpose flour (3.5 ounces; about 3/4 cup, spooned)
  • 7g kosher salt (1/4 ounce; about 1 1/2 teaspoons)
  • 1 large egg
  • 300ml (1 1/4 cups) whole milk
  • 325ml (1 1/3 cups) water
  • Unsalted butter, for cooking
  • Optional: fried eggs, grated Gruyère cheese, and thinly sliced ham, for filling


  1. In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. Add egg, milk, and water and whisk until thoroughly combined and slightly aerated. (Small bubbles should initially form on surface when batter is left to stand.)
  2. In a nonstick skillet or well-seasoned carbon steel crepe pan, melt about 1/2 tablespoon (7g) butter over high heat until browned and starting to smoke. Add just enough batter to thinly coat bottom of pan (about 80ml; 1/3 cup), swirling to evenly cover. Return to heat and let cook until bottom is beginning to brown well and top looks dry, 30 seconds to 1 minute. (To make sure, check the bottom for browning by gently lifting an edge of the crepe.) Reduce heat at any point to prevent burning.
  3. To Fill the Crepes: Start by spreading a small handful of grated Gruyère cheese around the center of the crepe while it’s still in the pan, on the heat. Lay a slice of ham on top of cheese and slide a fried egg on top of ham. Using a thin metal spatula (being extra careful not to scratch pan if nonstick), fold sides of crepe in to form a rectangular shape with egg yolk exposed. Continue to cook until bottom is well browned and crisp, about 30 seconds. Serve, then repeat with remaining crepe batter, butter, and fillings.
  4. To Make Crepes for Another Purpose: Carefully free crepe from pan with a thin metal spatula (being careful not to scratch pan if nonstick), then flip and cook other side for about 10 seconds. Transfer to a plate. Continue with remaining crepe batter and butter. Keep cooked crepes stacked and covered with a clean kitchen towel while cooking remaining crepes. Crepes can be held for about 1 hour before using, then quickly reheated in a skillet.
Nutrition Facts (per serving)
153 Calories
4g Fat
25g Carbs
6g Protein
Nutrition Facts
Servings: 8
Amount per serving
Calories 153
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 31mg 10%
Sodium 368mg 16%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 6g
Vitamin C 0mg 0%
Calcium 58mg 4%
Iron 1mg 8%
Potassium 181mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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