We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Dairy and wheat free Breton Galettes, made with buckwheat flour

Very simple to make. A delicious Breton variety of the traditional French crepe made with buckwheat flour, usually for savoury fillings. With a grand daughter with dairy intolerance, it's always a challenge to come up with "something different". These disappeared rapidly with a ham/goat's cheese filing, topped off with a fried egg.

Like this? Share it with your friends.

Report abuse

Ingredients: (makes 6)

100g buckwheat flour

300ml unsweetened soya milk

Pinch salt

Pinch sugar

50g melted soya margarine

Oil of your choice for cooking

Note - For those with soya intolerance alternative milk and margarine can be used


Place theflour, milk, salt and sugar in a bowl and whisk for about 3 minutes. Cover with cling film and place the bowl in the fridge overnight. The following day, remove from fridge and allow to come up to room temperature before whisking while adding the melted margarine.  The batter should be of a consistency similar to double cream, so if too thick, add a little water and whisk again.  Stand for a couple of minutes.

For cooking, use a griddle or flat based frying pan. I have a 30cm cast iron pan which is ideal. Set the heat to medium and lightly oil your surface. Take about 60ml of the batter and pour onto the centre of your cooking surface, swirling rapidly to spead the mixture. The French have a purpose designed "crepe spreader" but a wet palette knife or spatula will do.  Use a palette knife to check the underside and once golden, flip your galette over.

Don't forget that the French have a saying that the first crepe or galette is "pour le chien" (for the dog) so don't expect it to be perfect and adjust your quantity, temperature and cooking time accordingly!

If you are eating your galettes straight away, place your filling in the middle (I like grated cheese and ham, but more exotic tastes run to asparagus or seafood) and fold in the edges to form a rectangle, still showing some of the filling in the centre. For a real treat top off with a fried egg.

Alternatively the galettes can be frozen for later use, in which case, allow to cool interleaved with greaseproof paper.

Added by: David Adsett

Tags: Cake Gluten Free diary-free

This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.


Keep safe and well

The Shipton Millers