Gluten-free Buckwheat Galettes
These crepe-like pancakes are well-known in Brittany, France. The following recipe makes 7 (8 1/2-inch-diameter) galettes.
- 1 large egg
- 1 tablespoon butter, melted
- 1 cup milk
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 1 cup buckwheat flour
- 1/2 cup water (to thin batter after it has chilled overnight)
In a medium bowl, beat the egg with a wire whisk. Then whisk in the butter, milk, salt, sugar, and flour. Cover and refrigerate overnight. The next morning, add the water to the batter. Whisk slowly and steadily to incorporate the water and achieve a thin pancake-like batter.
Heat a lightly-greased (or sprayed) non-stick skillet over medium heat. When the skillet is hot, add 1/4 - 1/2 cup (depending on size of skillet) batter. Immediately tilt the skillet to spread the batter and form a disk that covers (or nearly covers) the bottom of the pan. Cook until the galette is attractively browned on the underside -- 30-45 seconds. Then flip the galette to lightly brown the other side -- about 15 seconds. Transfer the galette to a wire rack to cool.
Cook the remaining batter, stacking the galettes on the wire rack. When completely cool, the galettes can be refrigerated in an air-tight bag for several days. For longer storage, freeze the galettes.