Buckwheat Galettes (Gluten Free) & Galettes Bretonnes Florentine
French Buckwheat Galettes Bretonnes are a perfect alternative to standard gluten free crêpes… Also known as Buckwheat Galettes de Sarrasin, they’re naturally gluten free and dairy free, easy to make and extremely nutritious. Along with the pancakes, I’ve also shared my favourite recipe for Galettes Florentine (Buckwheat Pancakes stuffed with cheesy spinach and egg)… Delicious!
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Don’t Lose This Recipe… Pin it for Later
Gluten Free Buckwheat Galettes… French Pancake perfection made easy
If you’ve ever been to France, you’re likely to have visited a crêperie or two. And if you have, you probably already know about Buckwheat Galettes Bretonnes. Because in France, these traditional buckwheat pancakes are as ubiquitous as they are delicious… And they’re perfect for those of us with Coeliac Disease (Celiac)… Because made the traditional way, they are naturally gluten free!
As well as being gluten free, Buckwheat Galettes are also incredibly easy to make… They offer a lovely change from standard gluten free pancakes and can be filled with almost anything you love… savoury or sweet.
One of my favourite savoury variations is a simple Galette Florentine… A crêpe-style pancake folded around a filling of French cheese, wilted spinach and a gently cooked egg… The recipe is shared at the bottom of the post.
But I also love them wrapped around lemon or Citrus curd with berries… Or slathered in either shop-bought Nutella or my healthier Homemade Chocolate Hazelnut Spread.
Why you’ll LOVE these Buckwheat Galettes
There are so many reasons to love my Buckwheat Galettes, but these are the main ones. They’re…
- Naturally gluten free – check out my information on Buckwheat here!
- Dairy Free
- Delicious and versatile, whether savoury or sweet
- Easy to make (one of the simplest crêpe recipes I’ve tried)
- Extremely nutritious, low in calories and yet sustainingly filling
- Like the ones you get in France, they have depth of flavour and a lacy appearance
- Can be served at any time of the day… breakfast, brunch, lunch or dinner
What are Buckwheat Galettes Bretonnes (or Galettes de Sarrasin)?
Galettes Bretonnes are thin, lacy-looking crêpe-style pancakes originating in Brittany. Traditionally, they are made with a simple combination of buckwheat flour and water (no milk), and served primarily with savoury fillings. They are also known as Galettes de Sarrasin (sarrasin being ‘buckwheat’).
Do you need egg in Galettes Bretonnes?
The French buckwheat crêpe purists will tell you that Galette Bretonnes should always be made without egg. So why do some recipes (including this one) add egg to the batter? It comes down to this… ensuring a robust pancake structure and reducing resting time.
After reading many authentic recipes translated from French (and particularly a post from Ouest Délices who trained as a Maître Crêpier), it became clear that making Breton pancakes with just water and buckwheat flour is an art. It requires a minimum batter fermentation of 24 to 48 hours and some degree of skill to ensure the required fineness of the pancake without adding binders. They are also traditionally made on a flat iron Bilig and by spreading the batter with a rosell (crêpe rake)… neither of which I own.
To be fair, there are more recipes on authentic French websites with egg than without (although flour: egg: liquid ratios vary widely). And even the Breton crêpier I read from accepts their value… So I won’t feel any guilt for playing safe… especially as I wanted to create a speedier buckwheat galette that was both thin and lacy!
Can I make the galettes vegan?
Yes… Feel free to make vegan galettes with a mix of just buckwheat flour, water and a pinch of salt. The traditional ratio is 1 part flour to 2 parts water (by weight)… eg. 200g buckwheat flour + 400g water.
The rules, however, are this:
- Allow the batter to rest for at least 24 hours and preferably up to 48. Do NOT skip this step… it is essential to flour hydration and batter fermentation.
- Bring the batter completely back to room temperature and whisk again before making the crêpes.
- Be aware that you may need to compromise on the thinness of your Buckwheat Pancakes to ensure the galette remains intact.
Tips for making the BEST Buckwheat Galettes (with egg)
So… what have I learned from my own creation of Galettes Bretonnes?
- Don’t be put off by master crêpiers telling you they are tricky… They are (with a little egg) quite possibly the easiest thin pancakes I have ever made.
- Add the water a little at a time to ensure an even batter mixture.
- Make sure you rest the batter for at least 4 hours to allow the flour to hydrate and the batter to thicken.
- Bring the batter back to room temperature and re-whisk before making the galettes.
- Beat the batter again every 2 to 3 pancakes to maintain an even mixture.
- Do NOT fry galettes in pools of oil or butter… If you want lacy pancakes that are evenly cooked with no scorch marks… simply use a wad of kitchen paper to wipe a smear of butter across the surface of the hot pan.
- For best results (and less chance of tearing), use a solid, non-stick flat-bottomed frying pan.
- Wipe the pan clean of any crumbs between pancakes.
Turning Buckwheat Pancakes into Galettes Bretonnes Florentine
Once the Buckwheat Pancakes are made, you’re ready to turn them into Galettes Florentine (‘Florentine’ typically means spinach and egg)…
Each buckwheat galette is filled with layers of grated French Comté Cheese (or an alternative hard cheese of choice) and wilted spinach, before being topped with an egg, folded into a square and baked.
The recipe I have shared is utterly DELICIOUS… In addition to the required French cheese and egg, the spinach has been wilted with a little cream and nutmeg for richness and depth.
On the recipe card, I’ve given weights and measures per individual Galette Florentine… So remember to double/triple/quadruple the amounts depending on how many galettes you are serving. And bear in mind that they are very filling… So one galette per person (served with a little salad as preferred) is probably ample.
Cooking Galettes Bretonnes Florentine
There are two options to cook the Florentine filling in your buckwheat galettes… Both have pros and cons.
The first (and the one I have detailed in my recipe) is to bake the filled galettes in the oven on a baking tray. A key advantage of this is being able to serve several pancakes at once. The disadvantage is that you need to additionally heat the oven.
The second option is to top, fold and cook each galette while still in the frying pan, making them one by one. The disadvantage here is that each egg takes a while to cook and thus each galette will have to be served separately. There is also a risk that the time taken to cook the egg and melt the cheese will result in the underside of the pancake being overcooked.
Ready to make Buckwheat Galettes (with or without Florentine filling)?
The recipes for gluten free Buckwheat Galettes and Galettes Bretonnes Florentine are below. I hope you love them.
Do let me know if you have any questions or comments either at the bottom of the post, by email or message me on Social Media (Facebook, Instagram, Pinterest).
For all other recipes, head over and browse my full Gluten Free Recipe Index. Each and every recipe is shared for free with my love
Buckwheat Galettes (Galettes Bretonnes – Buckwheat Crepes – Galettes De Sarrasin)
Key equipment
- jug or ladle
- heat-proof spatula
Ingredients
- 150 g buckwheat flour
- 350 ml/g cold water
- big pinch fine sea salt
- 1 large egg UK Large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- butter to grease the frying pan (or dairy free alternative)
Instructions
- In a mixing bowl, whisk the buckwheat flour and half of the water to a smooth paste.
- Add the egg and the remaining water and whisk again until you have a reasonably thin batter.
- Cover the bowl and place in the fridge to rest for (preferably) a minimum of 4 hours. This will ensure the flour is fully hydrated.
- Bring the batter back to room temperature before cooking.
- When ready to make the galettes, re-whisk the galette batter until even. Keep the whisk handy, beating again every couple of pancakes to ensure the consistency remains stable.
- Heat the pancake frying pan until hot. Using a thick wad of kitchen paper, carefully rub a little butter around the pan so there remains only a light oil smear on the base.
- Ladle or pour a little batter into the pan and quickly swirl to spread into a large thin circle. Fill in any gaps, keeping the batter thin.
- Cook for approximately 40 to 60 seconds until the edges come away from the pan. Do not press the galette down during cooking. Gently ease a spatula under the galette and when it can be moved freely in the pan, flip it over to cook the other side. The top of the pancake should now have a 'lacy' texture from the formation of air bubbles.
- Cook the other side of the pancake for a further 40 to 60 seconds (approx) until it has gently browned underneath.
- Remove the galette to a plate and cover with a clean tea towel.
- Freshly butter the base of the pan as previously (and wipe out any crumbs left behind). Then cook the next pancake as before.
- Continue until all the pancake batter has been used.
- If not using straight away, once cool, Buckwheat Galettes can be stored, well-covered, in the fridge for up to 2 days.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Galettes Bretonnes Florentine (French Buckwheat Crêpes with spinach, cheese and egg)
Key equipment
Ingredients
For each ONE Galette Florentine
- 1 buckwheat crêpe (see separate recipe card above)
- 40 g fresh baby spinach leaves washed and ready to cook
- ½ tbsp double cream (heavy cream)
- pinch ground nutmeg
- 25 g Comté cheese (grated) – or alternative mature cheese of choice
- 1 egg
- salt and pepper
Instructions
Cook the spinach
- Put the spinach in a large saucepan with a half-teaspoon of water.
- Set over a medium heat with the lid on and leave to cook for a couple of minutes.
- Use a wooden spoon to prod and turn the spinach over and cook for a further couple of minutes until wilted.
- Take off the lid to allow the steam to escape, then stir through the cream and nutmeg. Take off the heat and set aside.
To make and cook the Galettes Florentine
- Preheat the oven to 190 C/375 F.
- Base-line the baking tray(s) with baking paper (each baking tray should fit 2 galettes).
- Place a buckwheat crêpe flat on the baking tray.
- Sprinkle a portion of grated cheese in the middle of the first pancake.
- Top with a portion of cooked spinach mixture (but avoid adding any excess liquid) and 'shape' so there is a slight dip in the centre of the pile.
- Crack an egg into the spinach 'dip' and season with salt and pepper to taste.
- Fold the sides of the crêpe towards the middle to form a square around the central yolk (gently compress the fold at the edges to help it 'stay' in place).
- Repeat for a second galette (if making more than one), then bake for about 7 minutes until the edges of the galette are crisp and golden, the egg whites are set and the yolk is cooked as you like it.
- Serve immediately.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Why don’t you stick to weight size of eggs which is more accurate than subjective medium, large, extra large etc. This error will make me look for another more accurate recipe. Very disappointed.
Hi Kevin. I’m sorry you see this as a disappointing ‘error’. Where the specific weight of egg genuinely matters to a recipe, then I ensure this is stated. However I think you will be hard-pushed to find many (if any) recipes that state the weight of egg for galettes, as it’s not that crucial. In fact, I go further than most recipes by at least stating the size of the egg (it being UK large) when most recipes simply state ‘1 egg’.
I also have on the website specific information about egg weight and how this compares globally, which may be helpful for you: https://www.glutenfreealchemist.com/egg-size-weight-international-guide-comparison-chart-conversion/
Either way, I hope you are successful in finding a ‘more accurate’ recipe.
We’ve recently made buckwheat pancakes for the first time and it was a hit. Next time, doubling the recipe
It’s four stars by accident, I’d like to give a five star
😂. No worries. I’ve changed it for you xx
Thank you Jelena. Fabulous. I’m so pleased you enjoyed them x
The Buckwheat Galettes recipe is very good to achieve authentic french results. The 4 hours of resting time in the fridge is optional, making this recipe a quick popular meal among us.
Once flipped in the pan, you can add in this order: egg in the center, ham around, and grated cheese all over.
As a Breton I loved that you describe how we rub butter on a hot pan with kitchen paper, this trick makes it easier to have the right amount of fat per gallette, thanks for posting this !
Thank you so much for your kind and very helpful feedback Benjamin. It’s important to me that recipes taste as they should, so it’s great to know these are good!
I hope you had a lovely Christmas and wishing you a happy, healthy 2025.
Hi Benjamin, When you say the 4 hours are optional, do you mean that you don’t give it any resting time, or that you shorten the resting time. Thanks! Kim
Thanks for sharing at the what’s for dinner party. Hope you’re having a great weekend.
Thank you Helen. You’re welcome x