Buckwheat flour, often called in French “blé noir”, is a culinary treasure with multiple virtues. Rich in proteins, fibers and antioxidants, this flour is characterized by its slight nutty taste and gray color. Naturally gluten-free, buckwheat flour is ideal for people suffering from intolerances or looking to diversify their diet. Buckwheat galettes (or pancakes), also known as “galettes bretonnes” or “galettes de blé noir,” are an emblematic culinary specialty of the Brittany region of France. Buckwheat flour has been used for centuries to make “galettes bretonnes”. Unlike wheat “crêpes”, which are generally sweet, buckwheat “galettes” are best savory. Here’s THE recipe for authentic “galettes bretonnes”!


For 30 à 40 galettes

  • 1 kg buckwheat flour
  • 1 egg
  • 1 tbsp salt
  • 0.25 l to 0.5 l water
  • 1 l to 1.25 l milk
  • Butter for baking


Place the buckwheat flour and salt in a large bowl and mix.
Make a hole and add the egg, milk and warm water.
Beat vigorously to draw the air into the dough and form small bubbles.
Cover with a tea towel or cling film and leave to rest for 2 h in the fridge.


Put butter in a pan and place over low/medium heat. The cooking temperature should be around 200°C (392° F).
When butter has melted, pour in a ladleful of dough, then quickly tilt pan to spread the dough over the entire surface. The dough should be as thin as lace.
If galette is too thickly, it will break when turned.
To turn the galette over, use a spatula to carefully loosen each edge of the galette and turn it over fairly quickly.
Cook both sides for about 1-2 min each.
If there are holes in the galette, it’s normal!


Serve with savoury ingredients according your preference: ham, salmon, sausages, mushrooms, eggs, cheese, “crème fraîche”, salad, tomatoes, “ratatouille”, etc. Example: to make a “galette complète”, add cheese (gruyère), cooked ham and a fried (or scrambled) egg, and season with pepper.

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(Photo credit: free pictures – Freepik, Wikipedia CC BY-SA 4.0)