Name: Buckwheat Galettes (GF)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 100g buckwheat flour; 0.5 tsp salt; 1 large egg; 320ml milk; A knob of butter for cooking; 250g frozen whole lead spinach; 125g ricotta cheese; 20g parmesan cheese; Grating of nutmeg (optional); Salt and pepper

Buckwheat Galettes (GF)

Instead of making classic gluten free pancakes why not try these buckwheat galettes instead, for a more substantial pancake. Despite its wheaty name, buckwheat is a lovely, naturally gluten free grain to use for cooking. Galettes are traditionally made with buckwheat so they are a brilliant choice for those following a gluten free diet.

Use my base galette base recipe and then fill with your favourite toppings, or go the whole hog and try my spinach ricotta filling, which is detailed in the recipe below.

Galettes work brilliantly with both sweet and savoury toppings, so when you’ve had your fill of savoury it’s time to crack open the nutella and get stuck in! I tried these recently with this amazing M&S Cookies & Cream spread – it’s surprisingly gluten free and was delicious on my buckwheat galettes.

Buckwheat Galettes Recipe (GF)

Time for the recipe! You’ll find a full method below along with some pictures to help you as you work through the recipe. If you enjoy making and eating these please do review the recipe on the card below.

Feel free to email me any questions or comments you might have – [email protected] – or DM me on social media @myglutenfreeguide.

Laura xxx

Makes 4 Galettes

Buckwheat Galettes (GF)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

For the galettes:

100g buckwheat flour
0.5 tsp salt
1 large egg
320ml milk
A knob of butter for cooking

For the spinach ricotta filling:

250g frozen whole lead spinach
125g ricotta cheese
20g parmesan cheese
Grating of nutmeg (optional)
Salt and pepper

Instructions

Add the flour and salt to a mixing bowl. Crack the egg into the bowl and stir into the flour.
Pour the milk in gradually, a little at a time, stirring into the flour after each addition. This will help to ensure you have a nice smooth batter.
Once all the milk has been added give it a good whisk to get rid of any lumps. If it's still a bit lumpy don't worry, just sieve it.
To cook, add a knob of butter to a large frying pan. Heat it until the butter is sizzling and them ladle a scoop of galette batter into the pan. Swirl the pan slightly to ensure the mixture is evenly-distributed then allow to cook for a couple of minutes before flipping the galette.
Once flipped you can add your toppings, which can either be sweet or savoury.
Here's how to make my spinach and ricotta filling if you want to try it. Microwave the frozen spinach until piping hot. Pour out any excess water. Add the grated parmesan to the hot spinach and stir through. Next add the ricotta, nutmeg and salt and pepper. Stir until smooth and ta daaaa, an easy spinach ricotta filling ready for you galettes.
Add you filling and then either folder into quarters or fold the edges in to create a square. Serve while still hot!