I have to eat my cook’s hat! When asked how to make buckwheat crepes with good taste and delicate texture, I insisted on adding some wheat flour. Not any more. I still believe nothing beats my buckwheat blini recipe with yeast, kefir, and meringue. It is the best for serving caviar. But! This adopted to our local ingredients Galette De Bretagne version is a gluten-free delicacy for every day meals.
Traditional recipe makes savory crepes. To make their taste more balanced and appropriate for desserts, reduce the amount of salt and add some honey or malty syrup.
The trick with the texture is simple. The thicker the batter, the rougher the texture. After a proper buckwheat flour hydration (1 hour in room temperature or 8 hours refrigerated), you need to add more water to make batter as liquid as melted chocolate. Make your first crepe, taste it, adjust the taste of your batter by adding more salt, or syrup, or both.
Blend all ingredients and refrigerate in a covered container for 8 hours (overnight for breakfast).
Blend more water, salt and syrup into the batter. Make sure it is room temperature. Preheat heavy-bottomed nonstick skillet. Add 1 tsp of oil. When it starts smoking, wipe it out with paper towel. Make your first crepe and taste it. Adjust batter to your taste.
Make the rest of the crepes. Let them cool down completely piled. Cover them with plastic wrap to prevent drying. Their taste matures within the next hour. Enjoy!