9 Responses

  1. Eileen July 18, 2012 at 4:18 am · Reply

    I can just imagine making a big stack of these and gradually wrapping them around different delicious fillings all day long. Peaches, yogurt and honey sound perfect!

  2. Kyle July 18, 2012 at 9:27 pm · Reply

    These look simply divine. I love the texture in your photos! And your writing is hilarious: “buckwheat is definitely present, but not loud.” So very true, and so well said, girl.
    Keep up the good work.

  3. Jenny July 19, 2012 at 11:25 am · Reply

    I love eating buckwheat crepes, but have never actually tried making them myself. I must give this recipe a go!

  4. Ellen May 26, 2014 at 3:44 pm · Reply

    Hi,
    What brand of buckwheat flour did you use to get your galettes so dark? All of my galettes turn out so light brown. Also, the very classic recipe is just buckwheat, salt and water. Did you find that this recipe tasted more like crepes?
    Thanks!
    Ellen

  5. Carol July 23, 2014 at 7:46 pm · Reply

    I have had a Buckwheat Crepe made with Caramelized onions, spinach, tomatoes, goat cheese and cheddar cheese. Delish. Highly recommend.

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