250 g of buckwheat flour
100 g of plain flour
two tbsp of sunflower oil
400 to 700ml of water
A pinch of salt
Combine the flours and salt in a bowl.
Beat the eggs with 400ml of water and the oil.
Add the liquid to the dry ingredients and beat the mixture until it smooth. Add some more water if the batter is too thick – it should have a ribbon consistency.
Let it rest for a minimum of one hour at room temperature.
Now, get your pan really hot and add a little oil. Spread the oil over the whole surface of the pan and ladle enough batter for one galette in the pan – it should be roughly as thick as a pancake.
As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter and with a spatula help the batter to be spread evenly over the pan.
It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.
Flip the galette over and cook the other side for one or two minutes depending on their thickness- the longer you cook them the crispier they will be.
Keep the galettes from drying out by covering them with a plate or some foil.
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