Buckwheat Galette: a recipe from France

French galettes are a paradise for celiacs and gluten-intollerant people! When I studied in France it was love at first sight. It's a sort of whole-grain crêpe, but it's 100% gluten-free because it's made of buckwheat. 
It is richer in flavor than usual crêpes and for me it's a better combination with savory fillings (even though there are a few sweet combinations as well.

It's easy to make and it can be a fun solution if you have friends for dinner.
Try it if you have never tasted it before!

Ingredients for 4 people (16 small galettes)
For the dough:

• 250 gr buckwheat flour
• 60 gr maizena
• 1 L cold water
• 3 tbsp olive oil
• 200 ml milk
• 1 egg
• 1 tsp salt

For the filling:

• 400 gr champignon mushrooms
• 3 onions
• 200 gr cheese (Brie, Camembert or similar)
• 200 gr ham
• Chives

1. Prepare the batter, is you can the night before, if not a couple of hours in advance. Put the flour in a big bowl, open the egg in the middle and mix with a wooden spoon, starting from the center with the egg. Add the water little by little and keep stirring. Whisk the batter for 10 minutes with an electric mixer. Cover with a cloth and let it rest (minimum 2 hours).
2. Prepare the fillings. Cook the chopped mushrooms in a pan with a drizzle of olive oil (10 minutes) and on another pan cook the onions cut in strings, with a drizzle of oil and a bit of water to make them softer (20 minutes).
3. When it's time to cook the galette take the bowl and stir the batter well. Add the oil and milk, and stir until it's all combined.
4. To cook the galette first of all grease the pan with some oil or butter. Put it over medium heat and add the batter only when the pan is hot. 
5. Distribute the batter evenly and cook for 3-4 minutes on one side. After a minute from flipping, put the cheese in the middle, let it melt for a little then add the ham, a spoon of mushrooms and a spoon of onions.
6. Serve while hot and enjoy!

TIPS: If you don't use all the batter in one go you can store it in the fridge for a couple of days. Otherwise you can cook a few extra plain galettes and use them for breakfast. They're great with fresh red fruits.

Have you tried it? Do you have any suggestions? Leave your comment!