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Buckwheat Galettes Recipe-855

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

Yield: 4 servings
Prep time: 25 Mins, Plus 2 Hrs Standing<Br>
Cooking time: 30 Mins


  • ½ cup buckwheat flour
  • ½ cup all purpose flour
  • 2 large eggs, beaten
  • 1 cup plus 2 tbsp milk
  • Vegetable oil, for frying

For the Filling:

  • 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

Special Equipment:

  • 8 in (20cm) nonstick frying pan


1. 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.

2. 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.

3. 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.

4. 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.


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.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

539kcal (27%)
199mg (20%)
5mg (8%)
166mcg RAE (6%)
187mg (62%)
858mg (36%)
14g (69%)
34g (53%)
3mg (14%)

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