Buckwheat Galettes

Step 1

In a large mixing bowl, whisk together the buckwheat flour and a pinch of salt.

Step 2

Gradually pour in the water while whisking continuously until the batter is smooth and free of lumps.

Step 3

Continue whisking vigorously for 1–2 minutes to incorporate air into the batter, which helps encourage natural fermentation.

Step 4

Cover the bowl and let the batter rest for at least 12 hours, or preferably overnight, at room temperature. The batter is ready when small bubbles form on the surface and it has a slightly tangy aroma.

Step 5

Before cooking, stir the batter well. If it has thickened too much, whisk in 1–2 tablespoons of water until it reaches the consistency of a thin pancake batter.

Step 6

Heat a lightly buttered non-stick or crêpe pan over medium heat. Pour in a thin layer of batter, swirling the pan to coat the surface evenly.

Step 7

Cook for 2–3 minutes, or until the edges begin to lift and the underside is lightly golden. Flip and cook for another 1–2 minutes.

Step 8

Fill with your favorite savory toppings and fold the galette before serving.