I came across these traditional Breton pancakes when driving through Northern France on my way to visit Monet’s garden at Giverny with my mother a few years ago.They should always be gluten free as they are made with buckwheat flour.This crop was introduced to northern France as it was suitable for the difficult soil there. Buckwheat is not wheat – it is a plant similar to rhubarb and the seeds are harvested to make the grain. It is naturally gluten free, but check your pacakaging when you buy it – some manufacturers put a gluten warning on the packet. I have made the batter using mostly buckwheat, but with a little of our gluten free flour blend to lighten them. Buckwheat has a bit too a strong flavour, and adding some plain flour softens it! Traditionally, they have savoury fillings such as ham, cheese and eggs.
- 100g gluten free buckwheat flour
- 35g Gluten Free Flour Co plain flour blend
- 1 egg
- 300ml milk
- 1⁄4 tsp salt
- 2 tblsp melted butter
- 6 slices cooked ham
- 2 large handfuls grated gruyère cheese
In a bowl, mix the 2 flours and the salt. Make a well in the middle and add the egg, followed by the milk. Rest the batter in the fridge for 2 hours (or even overnight).
Heat a pancake pan and rub a little butter around it with a paper towel. Ladle in approximately 25g batter and swirl it around. When it is brown, flip it over. Remove from the pan and set it aside.
To fill the galettes, lay each one top side down, cover with a slice of ham, sprinkle with cheese and fold over. Put the galettes on a baking sheet and drizzle with the melted butter.
Place in a preheated oven (200°C/Gas mark 5) until crispy. Serve with salad.
Download the recipe PDF here
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