There’s something undeniably charming about a well-made buckwheat galette—its crispy lace edges, nutty flavor, and endless filling possibilities make it a standout dish any time of year. But in summer? That’s when it really shines.
I first encountered buckwheat galettes during a farmers’ market brunch in Vermont—yes, right here in the U.S., where the French countryside meets New England freshness. The vendor, a French expat, folded each galette with precision, then filled it with farm eggs, goat cheese, and sautéed kale. One bite, and I was hooked. I’ve been recreating and reinventing them ever since, especially when summer produce is at its peak.
This recipe captures the essence of that day while bringing in the flavors of summer—light, vibrant, and endlessly customizable. Whether you’re serving brunch to guests or making a quick weeknight dinner, these Buckwheat Galettes are your next kitchen favorite.
What Are Buckwheat Galettes?
Buckwheat galettes are savory crêpes made with buckwheat flour, most famously from Brittany, France. Unlike sweet crêpes made with white flour, these are earthy, naturally gluten-free, and usually served with savory fillings like ham, cheese, and egg.
In France, they’re called “Galettes Bretonnes” and typically made with just three ingredients—buckwheat flour, water, and salt. In the U.S., we often add eggs to make the batter more pliable and easier to handle in a home kitchen.
Why They’re Perfect for Summer
Buckwheat galettes are incredibly light yet satisfying. The batter requires no dairy and minimal fat, making it ideal for warm-weather meals. Plus, the versatility of fillings means you can take full advantage of seasonal produce—think grilled zucchini, heirloom tomatoes, or even fresh peaches and arugula for a sweet-savory take.
If you’re looking to try more summery meals, pair these galettes with something light and refreshing like our Coconut Waffles or a fruity dessert like Raspberry Streusel Bars.
Ingredients (Serves 12 Galettes)
- 1 ¾ cups (240g) buckwheat flour
- 2 ¼ cups (560ml) cold water
- ½ tsp sea salt
- 2 large eggs
- 1 tbsp melted butter or ghee (for cooking)
Optional Fillings:
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Shredded cheese (Gruyère, cheddar, goat cheese)
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Sautéed mushrooms
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Wilted spinach or kale
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Thinly sliced ham or turkey
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Fried or poached eggs
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Roasted red peppers
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Smoked salmon and crème fraîche
Instructions
1. Make the Batter
In a large mixing bowl, whisk together the buckwheat flour and salt. Slowly add water while whisking to avoid lumps. Once smooth, whisk in the eggs. Let the batter rest at room temperature for at least 1 hour—this allows the flour to fully hydrate, resulting in a tender, cohesive crêpe.
🥞 Tip: You can prepare the batter up to 24 hours ahead and store it in the fridge.
2. Prepare the Pan
Heat a large non-stick or cast-iron skillet over medium heat. Lightly grease with butter or ghee. When the pan is hot, pour about ¼ to ⅓ cup of batter into the center, swirling the pan to create an even layer.
Cook until the edges start to crisp and the bottom turns golden brown (1–2 minutes). Flip and cook for another 30 seconds.
3. Add Fillings
Add your desired fillings to the center. Once the cheese is melted and the contents are heated through, fold the sides inward to form a square, leaving the center open for a rustic look. Serve immediately or keep warm in a low oven while you prepare the rest.
Flavor Variations to Try
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Galette Complète: Ham, cheese, and egg—the French classic.
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California Summer: Avocado, grilled corn, goat cheese, and a squeeze of lime.
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Mediterranean: Roasted eggplant, sun-dried tomato, olives, and feta.
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Brunch Style: Spinach, mushroom, fontina cheese, and poached egg.
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Sweet Twist: Fill with peach slices, honey, and ricotta for dessert.
Serving Ideas
These galettes are versatile enough to go from brunch to dinner. Serve with a chilled glass of white wine, a sparkling cider, or a fresh side salad with lemon vinaigrette.
Looking for inspiration? Try these pairings from Sofya Recipes:
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Pink Beet Bread as a side with goat cheese
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Salted Brown Butter Rice Krispie Treats for a crunchy dessert
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French Chocolate Crêpes if you’re craving a decadent finish
Storage & Make-Ahead Tips
You can store leftover galettes in the fridge for up to 3 days or freeze them between layers of parchment for up to a month. Reheat in a skillet or oven (not microwave) to restore the crispiness.
Nutritional Info (Per Galette, without fillings)
- Calories: 120
- Carbs: 22g
- Protein: 5g
- Fat: 2g
- Fiber: 3g
Frequently Asked Questions
Can I make this recipe vegan?
Yes! Omit the eggs and replace with 1 tablespoon ground flaxseed mixed with 2 tablespoons water (per egg). Just note that the galettes may be a bit more delicate when flipping.
What’s the difference between galettes and crêpes?
Galettes are made with buckwheat flour and are typically savory. Crêpes use white flour and are often sweet. Galettes also tend to be crispier around the edges.
Can I use a crêpe pan?
Absolutely. A traditional French crêpe pan is ideal, but any flat non-stick skillet will do.