September 25, 2020

Traditional Galettes de Sarrasin

Name: Traditional Galettes de Blé Noir (Sarrasin)
Prep time: 24 h
Cook time: 20 min
Total time: 24 h 20 min
Yield: 10-12
Ingredients: 500g. of Treblec Blé Noir (Buckwheat) flour; 15g. Coarse Grey Sea Salt; 0.5L (16.9fl oz) fresh water for mixing; 0.25L-0.5L (8.5fl oz to 16.9fl oz) fresh water for calibrating

The original Galettes de Blé Noir does not contain eggs or milk and are gluten free and vegan.

Note: if your cast iron pan or Billiq are not well-seasoned, the Galettes may stick. Adding egg(s) to your batter.

Tip: To decrease the resting time down to 6h max, add 1/2 oz of honey when starting the mixing process. Honey will help with the fermentation process, decreasing the rest time. Do not add too much as it will make the galettes stick to the billiq.

Traditional Galettes de Blé Noir (Sarrasin)

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Servings

10-12 Galettes

Prep Time

24 hours

Cook Time

20 minutes

Image of Traditional Galettes de Blé Noir (Sarrasin)

Ingredients

500g. of Treblec Blé Noir (Buckwheat) flour
15g. Coarse Grey Sea Salt
0.5L (16.9fl oz) fresh water for mixing
0.25L-0.5L (8.5fl oz to 16.9fl oz) fresh water for calibrating

Directions

Sift buckwheat flour in a large Bowl
add coarse sea-salt
add 1/2 qty of mixing water (approx 25cl)
Mix well by hand until get a lump-less dough
slowly incorporate the rest of mixing water (total 0.5L)
Mix thick batter and aerate it by slamming with hand palm up and down and turning the bowl.
Continue this process for 5 to 10 minutes. Let rest for 5 minutes
cover with 1/4" of water (prevent crusting), film wrap the bowl and refrigerate for 12h to 24h.
When ready to use, dispose of lay of water on top, and lengthen and calibrate your batter by slowly adding the calibrating fresh water to the mix.

Making Galettes

Use a well-seasoned 12" min cast iron pan or Billiq only
pre-heat at 450F
Clean wipe and grease with seasalt butter
Pour and spread the batter fast

Recipe Video

Recipe Note