The Buckwheat Galettes Recipe These savory pancakes are popular in the Brittany region of France, where the local cuisine is defined by rich, rustic flavors.
For the galettes:
1⁄2 cup buckwheat flour
1⁄2 cup all-purpose flour
2 large eggs, beaten
1 cup milk
sunflower or vegetable oil, for greasing
For the filling
2 tbsp sunflower or vegetable oil
2 red onions, peeled and thinly sliced
7oz (200g) smoked ham, chopped
1 tsp thyme leaves
4oz (115g) Brie cheese, cut into small pieces
1⁄2 cup crème fraîche
1 Sift the flours into a large mixing bowl, make a well in the center, and add the eggs.
2 Gradually beat the eggs into the flour using a wooden spoon, then add the milk and 1⁄2 cup water to make a smooth batter. Cover and let stand for 2 hours.
3 Heat the oil for the filling in a small frying pan, add the onions, and cook gently until softened. Add the ham and thyme, then remove from the heat and set aside.
4 Preheat the oven to 300°F (150°C). Heat the crêpe pan and grease lightly.
5 Spoon in 2 tablespoons of batter and swirl so it coats the base of the pan. Cook for 1 minute, or until lightly browned underneath, then flip over and cook for another 1 minute, or until browned on the other side. Make 7 more crêpes, re-greasing the pan as necessary.
6 Stir the Brie and crème fraîche into the filling and divide between the pancakes.
8 Roll or fold up the filled pancakes and place on a baking sheet. Heat through in the oven for 10 minutes before serving.
Make the batter a few hours in advance and leave to stand until ready to cook. If it thickens too much, stir in a little water before using