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    Home » Vegetarian Recipes » Savoury Buckwheat Galettes

    Savoury Buckwheat Galettes

    Published: Dec 19, 2015 · Modified: Nov 11, 2020 by Kate Ford · This post may contain affiliate links.

    Ski Chalet Buckwheat Galettes 2
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!

    Ski-chalet food is just the sort of thing I fancy at this time of year, for two reasons: 1) I've officially decided to give up any pretence of diet or restraint until 2016, and 2) the warm winter evenings and smell of christmas trees remind me of alpine resorts and wonderful gut-busting food to gorge yourself on after a day on the slopes.

    In fact, I've never been served anything like this in a ski-chalet - vegetarianism still seems a fairly alien concept in the Alps, and I usually seem to end up eating "beaucoup des frites", (not that I'm complaining).  But if I ran a vegetarian ski chalet, (hey, there's an idea!), it would serve food like these Ski Chalet Buckwheat Galettes.

    DSC_0003_251

    The inspiration for the filling comes from the traditional French dish 'Tartiflette', which I've never actually eaten in France as it always contains bacon.  But the rest of the ingredients sound so lovely that this is my little nod to it.

    I say traditional, but rumour has it that Tartiflette was in fact dreamt up in the 1980s by Reblechon producers, as a way to sell more of their cheese, (the recipe usually contains an entire Reblechon!).

    So, my galettes are stuffed with white-wine braised onions, garlic, sliced new potatoes, reblechon cheese and plenty of fresh parsley.  The pancakes themselves are delicious - buckwheat has a wonderfully nutty flavour, and despite its name is not a wheat, and is in fact gluten-free.

    DSC_0007_254

    Please note: this recipe is not vegan - this blog became vegan in January 2016 and recipes posted before that date may not be vegan.

    Ski Chalet Buckwheat Galettes 2

    Ski Chalet Buckwheat Galettes

    Kate Ford | The Veg Space
    These delicious galettes are packed with delicious ski-chalet flavours - white wine, garlic and reblechon cheese.
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    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main
    Cuisine French
    Servings 4 galettes
    Calories 389 kcal

    Ingredients
      

    For the buckwheat galettes:

    • 100 g buckwheat flour
    • pinch salt
    • 1 egg
    • 300 ml milk
    • 50 g melted butter
    • oil for frying

    For the filling:

    • 1 onion, peeled and finely sliced
    • 2 cloves garlic, peeled and crushed
    • 50 ml white wine
    • 6 small new potatoes
    • 4 large slices reblechon cheese (raclette or gruyère would also work well here)
    • handful fresh parsley, finely chopped

    Instructions
     

    • Make the pancake batter - in a large bowl or jug, measure out the flour and salt. In a separate jug, mix the milk, egg and melted butter, then pour this slowly into the flour, whisking carefully to make sure there are no lumps. Set the batter aside to rest.
    • Boil the potatoes in their skins for 15 minutes, then leave to cool.
    • Meanwhile, heat 2 tablespoon oil in a frying pan, then add the onion and garlic. Once it is sizzling, lower the heat and cook gently for 5 minutes until soft. Then add the white wine, bring to the boil then lower to a simmer once again, and cook for a further 5 minutes. Pour into a small bowl and set aside, and wipe the frying pan clean.
    • Preheat the oven to 200C / 400F / gas mark 6.
    • Heat a little more oil in the frying pan, then pour in some pancake batter and swirl around to fill then pan as thinly as possible. Cook for a minute or two until golden brown, then flip over and cook for a further minute on the other side. Remove to a plate, and cover with a square of greaseproof paper or a very clean tea towel. (NB - the first pancake is usually pretty rubbish - don't panic, there is enough batter to make at least five, so you won't be left short!). Make the remaining pancakes in the same way.
    • Take each pancake, top with a quarter of the onion, potato, cheese and parsley, then fold in the four edges to enclose the filling, and place on a baking tray. Repeat with the remaining pancakes. Pop in the oven for 3-4 minutes until the cheese has melted and the pancakes are just starting to crisp up. Serve immediately with a crisp green salad and cold glass of wine!

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1servingCalories: 389kcalCarbohydrates: 40gProtein: 9gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 50mgSodium: 179mgPotassium: 673mgFiber: 5gSugar: 6gVitamin A: 640IUVitamin C: 19mgCalcium: 135mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Here are some more buckwheat pancake ideas from blogging friends:

    • Helen's Buckwheat crepes with creamy asparagus, beans & mushrooms from Family Friends Food
    • Elizabeth's Buckwheat Blini Pancakes from Elizabeth's Kitchen Diary
    • Choclette's Banana Pancakes with Ricotta and Chocolate Sauce from Tin & Thyme

    For more inspiration take a look at my Pinterest board Pancakes, Croquettes and Fritters: Vegetarian & Vegan
    Follow Kate Ford | The Veg Space's board Pancakes, Fritters & Croquettes: Vegetarian & Vegan on Pinterest.

    « Christmas Pudding Ice Cream Sauce
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Jo says

      December 23, 2015 at 4:00 pm

      I've just bought some buckwheat flour so will be trying these! I love the ski chalet theme too - I've never been to one, but it definitely conjures up a vivid image of snow and fondue, which goes with this recipe.

      Reply
    2. Claire @foodiequine says

      December 21, 2015 at 10:53 am

      These look and sound amazing! I've never skied but if this is the food you get then I really must learn.

      Reply
    3. Emma @ Supper in the Suburbs says

      December 19, 2015 at 11:07 am

      Wow the filling sounds amazing! I've never been skiing so haven't tried "ski chalet" food but you're tempting me to book a holiday right now! I will share these with a certain veggie who would love them too 🙂

      Reply
    4. Nayna Kanabar says

      December 19, 2015 at 10:39 am

      I like the look and sound of these , they look really tasty and would be perfect for brunch.

      Reply

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