Galette de sarrasin à ma tante Bibiane | « Joliette, au coeur des traditions »

In a mixing bowl, combine buckwheat flour and salt.

Gradually add water to the flour, whisking until smooth. Let the batter rest for 30 minutes.

Heat a non-stick skillet over medium heat and add a little olive oil.

Pour a ladleful of batter into the skillet, tilting to spread it evenly.

Cook for about 2-3 minutes until the edges lift and the bottom is golden brown.

Flip the galette and cook for another 2-3 minutes on the other side.

If using, add cheese, sautéed vegetables, or an egg in the center of the galette.

Fold the galette over the filling and cook for an additional minute until the cheese melts or the egg is cooked to your liking.

Repeat with the remaining batter, adding more oil to the skillet as needed.

Serve warm with your choice of toppings.

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