I’ve recently been to France, for a ski trip in Val Thorens. It was at a crêperie over there, where I tried buckwheat galettes for the first time, and I really liked it. I think the texture and taste are superior to those of regular crêpes (which are still amazingly tasty if done right), perhaps its just the effect of it being novelty for me.
When I made Blini in the past, I wanted to use buckwheat flour but couldn’t find any. Omer was the one to point me to a reliable source, and we both tried to recreate the great galettes we have had in France.
I read the post on David Lebovitz’s blog about his attempt at making true Breton galettes. He wrote about a crêperie where he tried to learn this difficult art, and his failure when trying to do it at home. Apparently, a true Breton galette is made using only buckwheat flour, salt and water. So I mixed about 100gr of buckwheat flour with 1/2tsp salt and added water until the consistency seemed right. The batter waited for two nights in the fridge until it was time for crepes. I then had to add some water to make it more liquid.
The first crepe was horrible, the pan was not hot enough and I used too much butter. But then it got better and I was happy seeing the laced texture being formed nicely on the mini-galettes. I wonder if I had a bigger pan I would not have messed it all up, as small crepes are easier to handle.
It was breakfast time so I had my galette sweet with butter, squeezed lemon and caster sugar on top. Simple yet majestic. Lemon works really great here and I never thought about that combination before that creperie in Val thorens.
For early lunch I broiled the leftover crepes with butter, tomatoes and Savoyard sausage and cheese. It was decadent but not that great, partly because the crepes were too small to hold it all inside, so they were left open and dried in the edges.
All in all I was very happy with the results, and will definitely make it again.