Buckwheat Galettes

Updated February 23, 2016

Popular in Brittany, in northwest France, where the local cuisine is defined by rich, rustic flavors.

The batter can be prepared a few hours in advance and left at room temperature.

Freezing Information:

The unfilled pancakes can be frozen for up to 3 months.

4 servings

Preparation Time25 min

Preparation Time - Text25 mins, plus 2 hrs standing

Cooking Time30 min

Cooking Time - Text30



Total Timeunder 4 hours

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free

Mealbreakfast, brunch

Taste and Texturemeaty, nutty, smoky


  • ½ cup buckwheat flour
  • ½ cup all purpose flour
  • 2 large eggs, beaten
  • 1 cup plus 2 tbsp milk
  • Vegetable oil, for frying
  • 2 tbsp vegetable oil
  • 2 red onions, thinly sliced
  • 7 oz (200g) smoked ham, chopped
  • 1 tsp chopped thyme
  • 4 oz (115g) Brie, cut into small pieces
  • ½ cup creme fraiche
  • 8 in (20cm) nonstick frying pan


To make the pancakes, sift the flours into a large mixing bowl. Make a well in the center and add the eggs. Gradually mix the eggs into the flours using a wooden spoon, adding the milk and a scant ½ cup water to make a smooth batter. Cover and let stand for 2 hours.

To make the filling, heat the oil in a small frying pan over medium heat. Add the onions and cook, stirring occasionally, until softened. Add the ham and thyme. Remove from the heat.

Preheat the oven to 300°F (150°C). Heat an 8 in (20cm) nonstick frying pan over medium heat. Grease lightly with oil. Spoon in 2 tbsp of the batter and swirl to coat the base. Cook for about 1 minute, or until lightly browned underneath. Flip over and cook for 1 minute more, or until lightly browned on the other side. Repeat with the remaining batter, re-greasing the pan as necessary. Make 8 pancakes in total.

Stir the Brie and créme fraîche into the filling. Evenly divide among the pancakes then fold in the pancake edges to form "parcels." Place on a baking sheet. Bake for 10 minutes until hot.



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