Buckwheat galette batter
The galette batter is easy to make and cheap. After that, making the galettes is a bit trickier than crêpes, but if you’re not very gifted, it’s no big deal. If it isn’t very pretty, it’ll no doubt be better than a vacuum-packed galette or one made the day before. And besides, the more you make, the better you’ll get.
Preparation
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Step 1
Sift the flour with the bicarbonate of soda (or baking powder), put it in a mixing bowl with the salt.
Add the water gradually and mix (I mix with a small beater, 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.
The secret to successful galettes is to heat the pan dry for two or three minutes. Then add your fat, your batter and let it cook until it lifts away at the edge. Turn it and cook for a minute.
Recipe photos
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