Combine all ingredients to make the batter mix. Keep aside to rest at least 2 hours or overnight (better).
Heat the crêpe pan over a medium heat and brush a small amount of oil on it. Pour a small ladle of the buckwheat batter mix and swirl the pan until you have a thin even layer. Bake the galette on both sides.
The ingredients are placed on top of the galette and folded.
The original recipe contains buckwheat flour, salt and water only but it is more difficult to cook. This recipe is easier and gives you more satisfaction when the result is not dry and the galettes don’t break.
The resting time is very important to allow the full hydration of the flour.