Ingredients
Method
- Whisk the buckwheat flour, egg, milk and salt into a smooth, thin batter. Rest for 30 minutes if you have time — it makes lacier galettes.
- Heat a little butter in a non-stick pan over medium-high heat. Pour in a thin ladle of batter and swirl to coat. Cook 1–2 minutes until the edges lift and the underside is golden and crisp.
- Warm your filling, spoon it into the centre, then fold the four sides in to frame it. Heat through for a minute and slide out. Repeat with the rest of the batter.
Notes
More fillings to try
Savoury: caramelised red onion + soft goat cheese + thyme · garlicky mushrooms + a cracked egg (cooked in the galette) + chives.
Sweet: fresh or thawed berries + a drizzle of maple + a swirl of coconut yogurt (dairy-free) · warm banana slices + grated dark chocolate + an optional scoop of vanilla ice cream. Coeliac notes
• Buckwheat is naturally gluten-free (it is a seed, not a wheat), but flour can pick up gluten in shared mills — buy flour labelled gluten-free.
• Check dark chocolate labels — some carry barley malt or shared-line cross-contact.
• At home, use a clean pan, utensils and surfaces that have not just handled wheat flour or batter.
• This dish is naturally gluten-free by design — the whole reason it is a great coeliac brunch. When a label is unclear, treat it as “not for me”.
Savoury: caramelised red onion + soft goat cheese + thyme · garlicky mushrooms + a cracked egg (cooked in the galette) + chives.
Sweet: fresh or thawed berries + a drizzle of maple + a swirl of coconut yogurt (dairy-free) · warm banana slices + grated dark chocolate + an optional scoop of vanilla ice cream. Coeliac notes
• Buckwheat is naturally gluten-free (it is a seed, not a wheat), but flour can pick up gluten in shared mills — buy flour labelled gluten-free.
• Check dark chocolate labels — some carry barley malt or shared-line cross-contact.
• At home, use a clean pan, utensils and surfaces that have not just handled wheat flour or batter.
• This dish is naturally gluten-free by design — the whole reason it is a great coeliac brunch. When a label is unclear, treat it as “not for me”.