Buckwheat Galettes

I came across these traditional Breton pancakes when driving through Northern France on my way to visit Monet’s garden at Giverny with my mother a few years ago. They should always be gluten free as they are made with buckwheat flour. This crop was introduced to northern France as it was suitable for the difficult soil there. Buckwheat is not wheat – it is a plant similar to rhubarb and the seeds are harvested to make the grain. It is naturally gluten free, but check your pacakaging when you buy it – some manufacturers put a gluten warning on the packet. I have made the batter using mostly buckwheat, but with a little of our gluten free flour blend to lighten them. Buckwheat has a bit too a strong flavour, and adding some plain flour softens it! Traditionally, they have savoury fillings such as ham, cheese and eggs.