Gluten-Free French Buckwheat Crepes (Galettes)
6 People
80 Cals
Gluten-Free French Buckwheat Crepes (Galettes)
6 People
80 Cals
About the recipe
There’s something timeless about a perfectly made French crêpe. Delicate, paper-thin and beautifully versatile, these traditional gluten-free French buckwheat crepes (also known as galettes) are naturally gluten free, wonderfully wholesome and surprisingly easy to make at home.Made with just 100% buckwheat flour, egg, water and sea salt, these classic French pancakes have a deliciously nutty flavour and tender texture that pairs beautifully with both savoury and sweet fillings. Buckwheat is not related to wheat at all—it's actually a nutrient-rich seed that's naturally gluten free and a wonderful source of fibre, plant protein, magnesium and antioxidants, making these crepes as nourishing as they are delicious.For my savoury version, I fill each galette with good quality leg ham, sautéed silverbeet, melted Gruyère and a perfectly crisp fried egg for a simple French café-style meal that's ideal for breakfast, brunch or an easy weeknight dinner. The combination is rich, satisfying and packed with protein to keep you feeling full and energised.These buckwheat crepes are also incredibly versatile. Fold them around smoked salmon and avocado, roasted vegetables, mushrooms and goat's cheese, or use them as healthy gluten-free wraps for school lunches filled with hummus, avocado, spinach and feta. If you have a sweet tooth, simply top them with fresh berries, sliced banana, Greek yoghurt or my rich tahini hot chocolate sauce for a nourishing breakfast or wholesome dessert.One of the things I love most about this recipe is that the batter can be made ahead of time and rested overnight, making breakfast effortless the next morning. Once cooked, the crepes also keep beautifully in the refrigerator for several days, ready to be reheated and filled whenever you need a quick, healthy meal.Simple, elegant and endlessly adaptable, these authentic French buckwheat crepes are a recipe you'll find yourself making again and again.
Nutrition Per Serving
80
Calories
1g
Fat
0.4g
Saturates
1g
Sugars
210mg
Salt
6g
Protein
15g
Carbs
2g
Fibre
Ingredients
Method
Step 1. Make the Batter
- Place the buckwheat flour and sea salt into a large bowl and whisk together.
- Create a well in the centre and add the egg. Gradually whisk in the cold water until a smooth, lump-free batter forms. The consistency should resemble pouring cream.
- Cover and refrigerate for at least 30 minutes, or overnight if preparing ahead. Resting allows the buckwheat to fully hydrate, producing more tender, flexible crepes.
Step 2. Cook the Crepes
- Heat a good quality non-stick frying pan or crepe pan over medium heat. Lightly grease with a small amount of butter or olive oil.
- Pour a small ladle of batter into the centre of the pan and immediately swirl to coat the base in a very thin layer.
- Cook for about 1–2 minutes, until the edges begin to lift and the underside is lightly golden.
- Flip carefully and cook the second side for another 30–60 seconds.
- Transfer to a plate and repeat with the remaining batter, lightly greasing the pan as required.
- Stack the cooked crepes on a plate and cover with a clean tea towel to keep them soft and warm.
Notes and Inspiration
Resting the batter for at least 30 minutes allows the buckwheat flour to fully hydrate, resulting in softer, more flexible crepes.
The batter can be made the night before and stored covered in the refrigerator.
If the batter thickens after resting, simply whisk in a splash of cold water until it reaches a thin pouring consistency.
Use a good quality non-stick or crepe pan and lightly grease between crepes if needed.
Cooked crepes will keep in the refrigerator for up to 4 days and can also be frozen with baking paper between each crepe. Serving Inspiration
These classic buckwheat crepes are wonderfully versatile and can be enjoyed sweet or savoury. For a traditional French galette, fill each warm crepe with Dijon mustard, good quality leg ham, Gruyère cheese, sautéed silverbeet or spinach, and a crispy fried egg. Serve immediately while the cheese is beautifully melted.
For a sweet version, top with sliced banana and drizzle with the Tahini Hot Chocolate Sauce below, or simply add a little maple syrup. They're equally delicious with fresh berries and Greek yoghurt. Tahini Hot Chocolate Sauce Whisk together ½ cup tahini, ½ cup hot water, 3 tablespoons cacao or cocoa powder, 3 tablespoons maple syrup and a pinch of sea salt until smooth and glossy. Add a little extra hot water if needed to achieve a silky pouring consistency. Delicious drizzled over buckwheat crepes, pancakes, fresh fruit, yoghurt or ice cream. You can also enjoy these crepes as healthy gluten-free wraps filled with avocado, hummus, spinach, feta, smoked salmon, roast chicken or your favourite salad ingredients. Perfect for breakfasts, lunches, light dinners or school lunchboxes.
The batter can be made the night before and stored covered in the refrigerator.
If the batter thickens after resting, simply whisk in a splash of cold water until it reaches a thin pouring consistency.
Use a good quality non-stick or crepe pan and lightly grease between crepes if needed.
Cooked crepes will keep in the refrigerator for up to 4 days and can also be frozen with baking paper between each crepe. Serving Inspiration
These classic buckwheat crepes are wonderfully versatile and can be enjoyed sweet or savoury. For a traditional French galette, fill each warm crepe with Dijon mustard, good quality leg ham, Gruyère cheese, sautéed silverbeet or spinach, and a crispy fried egg. Serve immediately while the cheese is beautifully melted.
For a sweet version, top with sliced banana and drizzle with the Tahini Hot Chocolate Sauce below, or simply add a little maple syrup. They're equally delicious with fresh berries and Greek yoghurt. Tahini Hot Chocolate Sauce Whisk together ½ cup tahini, ½ cup hot water, 3 tablespoons cacao or cocoa powder, 3 tablespoons maple syrup and a pinch of sea salt until smooth and glossy. Add a little extra hot water if needed to achieve a silky pouring consistency. Delicious drizzled over buckwheat crepes, pancakes, fresh fruit, yoghurt or ice cream. You can also enjoy these crepes as healthy gluten-free wraps filled with avocado, hummus, spinach, feta, smoked salmon, roast chicken or your favourite salad ingredients. Perfect for breakfasts, lunches, light dinners or school lunchboxes.
