It was in the 13th century that the gluten free buckwheat crepe (and generally naturally gluten-free) made its appearance in Brittany, on the west cost of France.
It is also called: la Galette Bretonne! Have you ever tried it?
Be careful because in many gluten free restaurants, they say that buckwheat crepes are only made of buckwheat, but it’s quite rare! Only in Brittany, some restaurants make them naturally gluten free. And by the way, I don’t really understand why adding wheat flour, in something delicious without!
You’ll see, nothing could be simpler, and nothing better than these 100% gluten free Breton buckwheat crepes!
For 10 crepes, you are going to need:
- 330g buckwheat flour
- 10g of coarse salt
- 75 cl cold water
- 1 egg
STEP 1: Mix the flour and coarse salt in a bowl. Then gradually add the water. Mix well each time you add water.
STEP 2: When your dough is smooth, add a whole egg to give a nice color to the cooking.
STEP 3: After filming your bowl, let the dough rest for a good 2 hours.
STEP 4 : Cook in a hot pan if you don’t have a crepe maker. It’s still really good in a large pan.
What I liked to do: take a small pan, and fry some dough to make very small pancakes, to garnish for an aperitif with friends.
It’s up to you.
For a complete crepe (the base of the Bretons), you will need to add on the crepe in the frying pan, an egg, cheese and ham. Wait until your egg is cooked and it’s ready! If you want more ideas, don’t hesitate to leave a comment. I will be happy to share my recipes with you.
Chloé
