I finally made Galette Breton. I've been wanting these since posting about buckwheat pancakes, buckwheat's mystery grassy flavor both interesting and satisfying.
I started a day before, mixing buckwheat crepe batter to rest over night. The next day, I seared some Polish kielbasi, then greased up a cheap, non-stick pan, and fired up some lacy crepe batter.
Be warned... buckwheat galette aren't pancakes. They bubble and can be a bit tricky to turn as they don't have the gluten characteristics in a pancake batter. The ratio of white flour to buckwheat is miniscule, and the hydration level is a lot higher, with a mix of milk, water and egg. There isn't any rising either, these are light honey combed lacey but oh so good.
Whatever you call them, crepe, galette, or blintzes, these flat and delicious griddle cakes make for a break from the usual, cereal, slice of toast, bacon and eggs worth it!