Buckwheat Galettes with Spring Greens

Buckwheat is not wheat. It is a seed, naturally gluten-free, and the traditional flour of the Breton galette. Done well, the result is lacy, savoury, and entirely satisfying.

Batter

• 250 g whole buckwheat flour
• 500 ml cold water
• 1 egg
• 5 g fine sea salt

Whisk to a smooth, thin batter. Rest at least one hour — overnight is better.

Filling, per galette

• A handful of spring greens or chard, wilted in butter with garlic
• 1 egg
• 30 g aged comté or gruyère, grated
• Black pepper, flaky salt

Method

1. Heat a heavy cast-iron pan over medium-high heat. Brush with butter.
2. Ladle a thin layer of batter, swirling to coat. Cook 90 seconds until the underside is lacy and the edges lift.
3. Scatter cheese over the centre, add greens, and crack the egg directly onto the galette.
4. Fold the four sides inward to form a square, leaving the yolk exposed. Cook another minute until the cheese melts and the white sets.
5. Slide onto a warm plate. Pepper, salt, eat immediately.

Once you have the batter, this becomes a fifteen-minute weeknight dinner.