Buckwheat Galettes with Cheese and Broccoli

by Bronwen Laight
Buckwheat Galettes with Cheese and Broccoli


Galettes (4 servings or approx. 8 crepes)
1 ¼ cups buckwheat flour
3 eggs
½ tsp salt
2 cups milk (water or soy milk can be used as a substitute)
3 tbsp oil or melted butter
oil for cooking crepes

1 head of broccoli cut into small florets and cooked
Grated cheese, either cheddar or Gruyere
Salt and pepper
Optional: ham or cooked bacon


Whisk all of the above together and place the batter in the fridge for 2 hours or longer. After 2 hours remove batter from fridge and give it a good stir. Cook the crepes in a non-stick pan (or use an iron pan but make sure it is very hot). Make the crepes as thin as possible and only cook them on one side. When the bottom of the crepe is looking a light golden colour, place some of the broccoli, salt, pepper and cheese on the crepe. Flip the edges of the crepes up, slightly covering the filling, to make a square. Now the crepe may be finished either in the oven or under the grill to melt the cheese. The crepes may be made ahead of time and filled and re-heated later. If they have been in the fridge they will need to come to room temp or they may break when folded.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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