Galette batter
- Buckwheat Flour250 g1 part
- Water500 g2 parts
- Neutral oil15 g
- Eggs, beaten1
- Salt5 g
- Black Pepper5 g
- Neutral oilfor cooking
Step 1: Mix the batter
Place a bowl on a scale and add the buckwheat flour, salt, egg, and oil. Then pour in half of the water (250 g) and mix for about 3-5 minutes until there are no lumps. Gradually add the remaining water while continuously stirring until it's well combined.
While you can use this batter right away, it’s best if you allow the mixture to rest in the refrigerator overnight, or for up to 3 days.
Step 1: Mix the batter
Galette batter
- Buckwheat Flour250 g1 part
- Water500 g2 parts
- Neutral oil15 g
- Eggs, beaten1
- Salt5 g
- Black Pepper5 g
- Neutral oilfor cooking
Place a bowl on a scale and add the buckwheat flour, salt, egg, and oil. Then pour in half of the water (250 g) and mix for about 3-5 minutes until there are no lumps. Gradually add the remaining water while continuously stirring until it's well combined.
While you can use this batter right away, it’s best if you allow the mixture to rest in the refrigerator overnight, or for up to 3 days.