Hi guys! This is Gab from Artful Desperado. Today I’m gonna share with you a very easy recipe to make some crêpe galettes. You may think “wait what? Aren’t galettes made out of dough?” And yes they are mostly here in North America, but back in the old continent, mainly France, they make a kind called Breton Galette, which is traditionally made with a buckwheat pancake (or crêpe) with a savoury filling.
I tried the original version of the Breton Galette while visiting a friend in Paris, and I must say, I was hooked! I love the distinct flavour of buckwheat, which is almost like toasted hops (without being bitter though), and it’s such an easy dish to make! Just make a big batch of crepes and keep them in the freezer for whenever you need them (or for whenever your sweet or savoury tooth attacks).
For this recipe I gave it a mini twist and I swapped the classic savoury filling for a sweet one; apples, pears, rum, and brown sugar. I also added an extra step by baking them in the oven for a few minutes to develop a crunchy crust. Top it all with some coconut cream (or whipping cream) and you’re in business!
Let’s make a batch, yes? Come over to our French kitchen!
Recipe to make Pear and Apple Buckwheat Crêpe Galettes
- 1/2 cup buckwheat flour
- 1 cup all-purpose flour
- 3 large eggs
- 2 tablespoons melted coconut oil (or melted butter)
- 1 cup almond milk
- 1/2 cup water
- Pinch of salt
- 1 whole egg for egg wash
- 1/4 cup dark rum
- 1/2 brown sugar
- 1 vanilla bean, split in half
- 4 apples, cored, and sliced
- 4 pears, cored, and sliced
- Preheat the oven to 350F
- Start with the fruit: whisk the rum, sugar, and vanilla bean in a small bowl until sugar dissolves. Add fruit and toss to coat, cover with plastic film and leave to soak at room temp while you make your crepes.
- Make the crepes: Place all the crepe ingredients (except egg for egg wash) in a blender and blend until smooth or in a bowl and whisk until smooth (make sure there are no lumps left). The consistency should be similar to a pancake batter but slightly runnier, if it's too thick, add a touch more of almond milk.
- Grab a large pan or skillet, brush it with canola oil and heat the pan until it smoked. Ladle the crepe batter and gently swirl the pan to make a crepe (if you have a crepe pan, then just go for it!). The first crepe always turns out kinda crappy. Keep ladling the batter making crepes until you finish the batter, you may need to brush with more oil in between crepes. Place warm crepes on a plate.
- Make the galettes by placing a crepe on a baking sheet covered with parchment paper, then fill the crepe with the rum soaked fruit, egg wash the sides of the crepe and fold them in, if they don't stick, add a touch more of egg wash and press them down. Repeat process until you finish all the filling. Arrange galettes around the sheet so they all fit in (you may need a couple trays). Sprinkle with extra white or brown sugar on top (you can add nuts too!) and bake in the oven for 15-20 minutes until fruit softens and sides get crispy.
- Serve warm with a dollop of cream or even ice cream!
- NOTE: I drizzled mine with honey and they tasted reaaaaally good.
You can totally serve these galettes for brunch with a side of honey (like I did) or maple syrup. They’re so versatile that you can repeat the same recipe anytime using seasonal fruit (summer= loads of berries!).
Hope you enjoy this sweet little treat. Until next time!