Buckwheat Pancake – in the purest Brittany tradition

As fat Tuesday (Mardi gras) is just around the corner, I share today this so authentic buckwheat pancake recipe (see the ingredients list, I mede a suggestion to make it gluten free!). I chose the purest version of the recipe, probably originating from Brittany several centuries ago. This is also called the Galette de blé noir. The galettes are traditionally served with apple cider, as a savory and filling dish. This recipe requires very cheap ingredients and was a party meal in very poor families a century ago. If you have ever been in a crêperie you know this comforting buttery tasting delicious meal…

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But do you know what is fat Tuesday? It seems this tradition is very alive in Louisiana, and other part of the american continent. When I was a child, living in France, I was told that we have a fat and rich meal by tradition to “finish off the last perishable rich food” in the house before entering the carême (Lent) period. By symbolism, the carême is also the period when the nature is just starting to wake up, and there is yet to wait for food to grow. So we eat drink and are merry on mardi gras, and we are being foolish by wearing costumes and dancing all night long for carnaval…

Now, if you have the costume and the friends to party with, let ‘s complement the fun with a crêperie diner !

Ingredients for 12 galettes (2 to 3 per person):

  • 1 and 1/3 cups of buckwheat
  • 1 tablespoon of flour (you can substitute the flour with corn or tapioca starch to go Gluten Free)
  • 3 cups of cold water
  • 1/2 tsp of salt
  • 1 egg
  • Butter for the pans
  • Large flat nonstick pan

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