Here is the recipe—tried and tested time and again—for Breton buckwheat galettes made with beer. In Brittany, these galettes are used for savory dishes, while wheat flour is reserved for sweet "crêpes."
Why use beer in this buckwheat galette batter?
Beer makes the batter both fragrant and light, thanks to the gas bubbles that make it airier. In buckwheat galette batter, beer adds flexibility and a light airiness, which reduces the buckwheat’s tendency to be brittle. It also enhances the color during cooking thanks to its sugars and adds a subtle malty note that enriches the flavor without masking that of the buckwheat.
Why let the batter rest?
A good practice for achieving a moist batter is to wait at least an hour after mixing it.
Letting the buckwheat galette batter rest allows the buckwheat flour to absorb moisture fully, thereby improving the texture when cooked. Finally, letting your batter rest allows its flavors to fully develop, resulting in galettes that are both tender and flavorful.
If you’re using beer, it’s best to let the batter rest for several hours so the carbon dioxide can escape and doesn’t create too many holes in your galettes!
How to cook your buckwheat galettes?
This buckwheat galette batter recipe is simple to prepare. However, it’s a bit trickier to cook because the batter is quite thick.
This is where it’s important to have the right tools. You’ll need a rozell to spread the batter properly. The rozell is that “T”-shaped tool that helps distribute the batter evenly across your Billig or skillet. The rozell and Billig are the essential duo for pros (and Bretons 😉)!
Personally, since I don’t have a Billig, I use a cast-iron crepe pan, which ensures even heat distribution. This pan takes up much less space than a Billig and is convenient for occasional use, even though it lacks a thermostat unlike the Billig.
Give it a try!
Galettes lend themselves to an endless variety of fillings and preparations, so feel free to let your imagination run wild.
And if you're lacking inspiration, check out the filling suggestions at the bottom of this recipe!
Enjoy, and thank you in advance for your comments 🙏
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