This savory thin pancake hails from France's Brittany (Bretagne) region and is made with naturally gluten-free, nutty-tasting Buckwheat flour. (Her sweeter cousin, the dessert version, is made with regular white flour, and is called a crèpe).

When you add a variety of fillings and fold over the edges, it becomes a Galette Complète or Garnie, and is a sumptuous breakfast, brunch, lunch, or dinner, served with hard cider if you want to be authentic, bien sûr!

The possibilities are endless but the basic includes ham, a sunny-side-up egg, and some grated Gruyère cheese. I added some sautéed spinach. You could also try chicken in a mornay sauce; tomato sauce and chorizo; a "forestière," which is sautéed mushrooms, pancetta, Emmenthal cheese, and béchamel.

My friend Magali, a veritable Bretonne (meaning, she's from Bretagne, the birthplace of this galette), shared her recipe for The Best Galette. In it, she uses only one egg and specifies that purists don't use eggs at all but one egg makes it easier to flip this savory thin pancake. Purists also use a bowl and the strength of their own arm, no dang stand mixer. Welp....

Buckwheat flour is the KEY (farine de sarrasin): it imparts the signature bittery, nutty, deep, rich flavor and is the traditional flour to use! It's also a very healthy grain and gluten free! Other than the flour and egg, you only need water and some salt.

My friend Erig, another Breton, adds a little all-purpose flour and a little milk to add roundness without taking away from the buckwheat flavor. I went with a combo of both recipes, which yielded a denser, more flexible pancake than with buckwheat alone.

To get a crispier, lacy finish, just add some more water to your batter, crank the heat a little hotter to evaporate some of that moisture quickly, and POOF! you'll reach that goal!  

Go to the recipe