Basque galettes

Name: Basque galettes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: for 4 people (8 galettes)
Ingredients: Buckwheat flour : about 2 cups; Water : 2¼ cups of; Salt : a good pinch; Baking powder : 1/2 packet; Fresh sheep's cheese : 1; Cherry jam : a 300 g jar

When you’re in the Basque Country, you eat a lot of sheep’s cheese, especially if you’re on the Ossau-Iraty road (the famous Basque sheep’s cheese), and you serve it with cherry jam!

For this recipe, no Ossau-Iraty but a fresh sheep’s cheese with cherry jam. It’s delicious, give it a go!

Preparation 10 min

Cooking 30 min

Servings for 4 people (8 galettes)

Difficulty Easy

Seasons & months

All seasons

Basque cuisine Regional cuisine

Gluten-free Healthy Vegetarian

Ingredient list

For this recipe

People

Buckwheat flour 250 g about 2 cups

Water 55 cl of 2¼ cups of

Salt a good pinch

Baking powder 1/2 packet

Fresh sheep's cheese 1

Cherry jam a 300 g jar

Preparation

In Nantes, where to buy the products?

Sorry to the non-Nantais, who are more and more numerous, that I can’t advise on where to buy.

For those in Nantes going to Talensac on Saturday mornings, there’s a sheep’s-cheese producer who shares a stall with a farmer-baker (at the top of the market on the producers’ side, just above the vegetable growers Laure and Stéphane).

For the jam, buy it at Les Coteaux Nantais (in the covered market), it has chunks like the Basque one!!

We served these galettes with a local white wine, “l’Excellence”, made by Pascal and François Denis, owner-growers at La Limouzinière. Lively and fruity, it was perfect.

Step 1

Sift the flour with the baking powder and put it in a mixing bowl with the salt.
Add the water gradually and mix (I mix with a small beater and it’s perfect… no lumps ^^).

Leave the batter to rest for at least an hour.

When you come back to it, if it has thickened, don’t hesitate to add water. You’ll see if it’s too thick when you make your first galette. Add the water gradually, and watch out — if you put a little too much, the galettes will tend to break. If that happens, use a spatula to turn them.
Step 2

Cook the galettes in a large pan (or even in two pans to be quicker).

To do this, heat your pan dry over high heat (a minute or two), brush on butter and spread the batter by tilting and turning the pan as you would for a crêpe if you don’t have the pro techniques (it works very well too).
Cook until you see the edge of the galette lift away. At that point, turn the galette with a large spatula or your fingers.

Cook the other side for a short minute.

Keep them warm either on a warm plate or in a slightly warm oven (put foil over them so they don’t dry out).
Step 3

At the last moment, reheat in the pan two galettes one on top of the other, thin slices of sheep’s cheese and a few spoonfuls of jam.

Leave over a low heat for a few minutes and serve on a warm plate (put in the oven at 85°C for about ten minutes).

Do the same for the other galettes.

Serve with a seasonal green salad.

Recipe photos

basque galettes: step 1 — Sift the flour with the baking powder and put it in a mixing bowl with the salt.

basque galettes: step 2 — Cook the galettes in a large pan (or even in two pans to be quicker).

basque galettes: step 3 — At the last moment, reheat in the pan two galettes one on top of the other, thin slices of sheep's…

Nutritional values per serving

Recipe for 1 person

Calories

850

kcal

Protein

32,5

grams

Carbohydrates

177,5

grams

Fat

6,3

grams

Fibre

grams

Estimated values, calculated automatically from the ingredients' nutritional data.

Recipe by

Martine Pineau

Published on 9 August 2026 All my recipes

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Basque galettes

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In Nantes, where to buy the products?

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