Tells a story


On a Galette roll - My First Arabiki Galette

Posted on July 20, 2010 at 11:44 AM

Buckwheat galette with maple syrup

On Sunday, I made Breton Galettes, using stone milled Japanese soba flour. They came out so nice that last night, around 10 pm, I suddenly felt hungry for more.  It was actually the perfect time to crave for them because I can make the batter in the evening, and let it rest in the fridge overnight.  Yes, it would be awhile before I can eat the galette but this batter does improve with some resting, just like people. 

The flour I used to make these galettes is very special.  I milled the buckwheat seeds myself, using a German engineered electric  which is a marvelous machine to make wholegrain flour.  I had never used a mill in my life until I started milling flour at the  this winter, and let me tell you,  milling flour can become an obsession.  

Whole grain buckwheat flour is called Arabiki.  It contains all the nutrients in the flour so it's the healthiest way to enjoy the seed, and while Arabiki is quite grainy in texture and difficult to handle, especially when making soba noodles, the flavor is unbeatable. 

Post note: Was it worth the wait?  You bet.  I ate three galettes!

For this recipe, I used butter.  Between oil and butter, I like the flavor of butter in these galettes better.  I love butter period but be careful, butter tends to burn so don't turn the heat too high.  

Galettes in the making

Serves 2

1/4 (1/2 stick) cup butter or vegetable oil

3/4 cups buckwheat flour, preferably stone milled soba flour

1/4 cup all purpose flour

1/2 teaspoon salt

2 large eggs

1 cup whole milk

Maple Syrup or powdered sugar

If you tilt the pan while the batter is runny, you can achieve a

nice round galette shape.


If using butter, melt the butter in a small saucepan and set aside to cool.

In a large bowl, sift together the buckwheat flour, all-purpose flour and salt. Make a well in the center.

In a separate bowl, whisk the egg and the milk, and gradually add it into the flour to make a smooth batter.

Add half of the melted butter or oil, an d mix well. Allow to stand in the fridge for at least 1 hour or overnight.

Just before cooking, stir and check the consistency of the batter. It should be like thin cream. If necessary, add more milk to achieve the right consistency. Use the remaining butter or oil to coat the pan.


Heat a cast iron skillet or non-stick pan over med-high heat. Sprinkle a few drops of water on the pan.

Brush with melted butter or oil.  Lower heat to a medium.

Using a ladle, pour enough batter into the skillet to make a gallete, about 5-6 inches in diameter.

Loosen the edges of the crepe with a metal spatula. Turn the galette over when one side is cooked, and brown on the edges. Unlike pancakes, galettes will not rise and will remain thin.

Cook the other side until lightly brown, about a minute and slide it out onto a plate. Repeat with the remaining batter.

Serve like you would pancakes, with maple syrup or powdered sugar.

Categories: Breakfast Fare , Dessert

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