Gluten-Free Buckwheat Crepes: Galettes Bretonnes
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Buckwheat crepes (also called "Galette Bretonne") are a traditional dish in Lower Brittany. They are also popular throughout France and other countries.
They may be had plain or filled with a variety of salty or sweet ingredients, according to the base recipe.
Here, we are sharing two tasty and refined sugar-free recipes: the delicious gluten-free buckwheat flour crepes, and the yummy cinnamon apple sauce.
Drizzled with a little bit of maple syrup, these crepes are the perfect breakfast, snack, or dessert!
Bon appétit!
Difficulty: 
Prep time: 10 mins / Cook time: 25 mins / Servings: 16 crepes
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Apple Sauce Filling
3 - Apples
¾ cup (180ml) - Water
2 tbsp (16g) - Coconut sugar
¾ tsp (1.5g) - Cinnamon
1 - Lemon
Buckwheat Crepes
1¾ cup (250g) - Buckwheat flour
1 tsp (5g) - Himalayan salt
1 cup (250ml) - Milk
¼ cup (73g) - Maple syrup
1¾ cup (400ml) - Water
2 - Eggs
Topping
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Apple Sauce Filling
1 - Dice two of the apples and place them into a saucier pan.
Tip: We recommend you use a Santoku knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
2 - Add the water, ground cinnamon, and coconut sugar into the saucepan, and give it a quick stir using a spoon (wooden/silicone) to combine.
3 - Cook for about 8 minutes over medium-low heat.
Tip: Make sure to stir the apples from time to time to prevent them from sticking to the bottom of the pan.
4 - When fully cooked and soft, use the back of the spoon to crush the apples into a purée.
Tip: Don't crush the apples entirely, it will allow you to get a mix of different textures in your crepes.
5 - Transfer the purée into a cute heart ramekin like us (white/cerise), or a more traditional food container and set it aside.
Tip: The apple sauce can be stored in the refrigerator or at room temperature depending on how you like it.
Buckwheat Crepes
1 - Add the buckwheat flour and the Himalayan salt to a large mixing bowl. Then, briefly whisk to combine.
2 - Pour the milk and the maple syrup into a separate bowl and whisk until well combined.
Tip: We are storing our milk in a measuring cup in this recipe. Pyrex is the gold standard of measuring cups, we love their quality and durability!
3 - Pour the milk over the flour and start mixing. First with a whisk to make sure no lumps remain. Then, switch to a spatula to ensure all is well incorporated.
4 - Pour the water and mix some more until well combined.
5 - Crack the two eggs into the crepe batter and mix vigorously with a whisk.
6 - Slice half of the lemon and squeeze the other half using a lemon squeezer. Then, add everything into a bowl filled with cold water.
Tip: We recommend you use a paring knife for the lemon slicing.
7 - Cut the third apple in half and slice one half like so. Then, add the slices into the water and let them sit there until the crepes are ready.
8 - Preheat a crepe pan over medium-low heat for 1 to 2 minutes. Then, add a nut of butter into it. Once melted, spread the butter with a paper towel.
Tip: For crepe pans, we recommend the Cuisinart Tri-Ply Stainless Crepe Pan for nonstick and the Lodge Pre-Seasoned Cast Iron Griddle for cast iron. You may also need a crepe spreader/spatula.
9 - Pour some crepe batter into the pan and cook it for about 1 minute on each side.
Pro tip: make sure to add a small nut of butter in the pan in between each crepe to prevent them from sticking.
10 - Spread a generous amount of your homemade apple sauce over each crepe, as well as a couple of apple slices and some fresh raspberries.
11 - Fold the crepes like so and drizzle some maple syrup on top.
12 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.