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Dairy and wheat free Breton Galettes, made with buckwheat flour

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.