While writing about the food traditions in the Brittany region of France, we decided to share a recipe for the classic Buckwheat Galette with Egg and Cheese, also known as the Galettes de Sarrasin. Buckwheat crêpes are gluten-free as buckwheat is actually a fruit seed within the sorrel and rhubarb family. It not actually wheat, as the name deceivingly implies, so buckwheat is suitable for those on a gluten-free diet. The dark, dense crêpe is traditionally stuffed with your favorite combination of egg, ham, sausage, and cheese. Every so often, I fold in sautéed spinach or strips of roasted red pepper to the galette. Quite often it is wrapped around a sausage and eaten “hot dog” style. The galette is a versatile pancake, filling enough for breakfast, lunch or dinner and pairs perfectly with hard cider.

If visiting Paris, and you have a taste for traditional Breton food, head to Breizh Café – a little hole in the wall restaurant in le Marais, serving up wonderful sweet or savory galettes filled with ingredients imported from Brittany alongside dozens of ciders. Breizh Café only accepts phone reservations for a short window each day, otherwise, it is first come first serve — and definitely worth the wait. If a trip to France isn’t in your immediate future, here is an easy way to whip up some buckwheat galettes in the comfort of your kitchen.

Buckwheat Galette with Egg and Gruyère Cheese

6 nine-inch crêpes



1 cup buckwheat flour

2 large room-temperature eggs

1 cup of whole milk

1 tablespoon unsalted butter, melted

1/2 teaspoon salt

salt and pepper to taste

1/4 cup water for optional thinning

Filling: 1 sunnyside up egg and grated Gruyère cheese (Emmental or Swiss will work too)



I used a regular steel crêpe pan and a non-stick crêpe pan to cook two at a time. A stainless steel skillet will work too.

In a mixing bowl, whisk together all of the ingredients until the batter is fully incorporated. It will be slightly thicker than regular crêpe batter.

Refrigerate for an hour or two, up to overnight. This allows the flour to fully absorb the fluid and the crêpes will have a nice smooth, spongy texture. This step is akin to letting pasta or bread dough rest.

Once the batter is chilled, whisk in a little water to thin the batter. Add more water for thinner pancakes and less for thicker. I prefer thick batter for denser savory galettes and slightly thinner for dessert crepes.

Lightly grease the pan with butter, oil or non-stick spray. Butter is my grease of choice.

Heat the pan over medium-high heat, then pour about a half cup of batter into the pan.

Swirl it around to evenly to coat the pan and let the crêpe cook for about 2 minutes on each side. Thicker galettes may need a tad bit longer.

Stack cooked galettes on a plate and serve warm, filled with your favorite meat, cheese, eggs or vegetables.



Thin slices of ham, Gruyère cheese, and optional egg

Spinach topped with a sunny side up egg and cheese

Sliced tomatoes, mozzarella, and basil

Sweeten it up with a drizzle of honey and vanilla ice cream

Give it a Spanish flair with chorizo sausage and manchego cheese