In Brittany 100% buckwheat crepes are EVERYWHERE. They’re found in restaurants, at street vendors and in every supermarket chain. As a gluten-free person traveling in France, buckwheat crepes became one of my go-to foods.
Crepes in Brittany
In Brittany 100% buckwheat crepes are call galettes and are always considered a savoury food item. Crêpes on the other hand are made with wheat and are filled with sweet toppings. So if being gluten-free is important, then be sure to check for authenticity as many of the tourist-focused restaurants will mix a little wheat flour into their galette batter for a more mild flavoured crepe. Ask if the crepe is made with blé (wheat) or sarrasin (buckwheat). To make things even more confusing buckwheat can also be called blé noir (black wheat).
The galettes in Brittany are all made with just 3 ingredients: salt, water and buckwheat flour. I interviewed a street vendor, who explained that a 24 hour sourdough ferment was necessary to get the right flavour. However, to make a simple sourdough based buckwheat crêpe requires a well-seasoned nonstick crêpe pan with a special crêpe tool for flipping.
The easiest way to make a crêpe at home is to add fat and eggs to give them stability and stop them from sticking. Even homemade crêpes in France can be made with butter and eggs. So we can all enjoy the flavour of a soured 100% buckwheat crêpes without all the special cooking tools.
100% Buckwheat Crepes
Buckwheat crepes are traditionally gluten free, sourdough fermented and delicious! Here’s a recipe that brings the flavours of Brittany into your kitchen with a simple to make homemade crepe recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4-5 1x
- Category: Breakfast
- Method: Sourdough
- Cuisine: French
- 1 cup buckwheat flour
- 2 cups water (chlorine free)
- 1 egg
- 2 tbsp melted butter
- 1/4 tsp salt
- Mix the flour and water in a glass container and leave it somewhere warm to ferment for 12-24 hours. Buckwheat is very quick to catch a sourdough starter, so it won’t take long before it starts to bubble.
- When you are ready to make the crepes, add in the remaining ingredients and mix well.
- Preheat a cast iron pan or non-stick pan on medium until it is hot.
- Ladle on a small amount of batter. It should be liquidy enough to spread into a thin layer right away. However, you don’t want it too thin or it will be difficult to flip.
- Once it has started to bubble and the middle of the crepe has begun to dry out, flip the crepe over and allow to cook for another minute on the other side.
- Fill and serve immediately.
- Traditional crêpe pans are flat cast-iron circles with a long spatula (affiliate links.) I just used my cast-iron frying pan and regular spatula, which worked with this recipe.
- Light buckwheat flour is nice for crepes (like in my photographs.) However, dark buckwheat flour will give your crepes a beautiful purplish shade and an earthy flavour.
- Traditional fillings for buckwheat include: cheese, bacon, sausages and scrambled eggs. Sweet fillings are also nice. Try chocolate spread with fresh fruit and cultured whipping cream.
Keywords: dinner, dessert, traditional, galettes, gluten free, sarrasin, Brittany, summer, spring