When I lived in France, galettes (savory French crepes) were my GO TO. Buckwheat, despite the confusing name, is the main ingredients in galettes and is *thankfully* naturally gluten-free. Called “sarrasin” in French, it doesn’t have much flavor, but it gives these crepes more structure than a sweet crepe.

These savory crepes are traditionally filled with emmental (a mild, shredded French cheese), diced ham and a sunny-side-up egg, but I love adding in onion, mushrooms, goat cheese, or any number of other combinations (I’ve tried pesto, olive tapenade, pepperoni..and they’ve all come out really good!)

Prep Time: 10 mins Cook Time: 10-15 mins

Ingredients:

• 1 2/3 cups of buckwheat flour
• 1/4 cup all purpose gluten free flour (w/ xanthan gum)
• 1/2 tsp salt
• 2 large eggs
• 2 cups milk
• 2 cups water

Instructions:

• mix flours and salt in a bowl and then make a well in the middle
• break the eggs in the well and whisk them into the flour
• pour the milk in slowly, whisking, then add the water still whisking
• cover and store in the fridge for 2 hours-overnight (or, if looking to cook right away, place in freezer for 20-30 minutes)
• When ready to cook, take batter out of the fridge and pre cook any fillings you want to add (like spinach,
• mushrooms, onions, etc.) whisk the batter again to mix everything together
• heat up a crepe pan on medium-high heat. Heat the pan WELL and then add 1 tbsp
• olive oil or butter
• pour 1.5 ladles of batter into the pan and move the pan quickly around to spread
• the batter thin throughout the whole pan. let cook on medium-high heat for 2-3
• minutes until batter solidifies, and then flip and cook on other side
• once flipped, crack 1 egg into the galette and add all other fillings
• fold in corners of galette, leaving the middle open, and cover pan until egg cooks
• serve warm!