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Buckwheat Galettes with Sweet Potato & Goats Feta

Buckwheat Galettes with Sweet Potato & Goats Feta

Turns out, Instagram* is even more useful than I thought. One day I was browsing through food photos on Instagram when I came across the most delicious looking buckwheat galettes. An idea struck me like lightning. We’d made buckwheat pancakes on the weekend and had a bowl of leftover mixture sitting in our fridge. Considering there’s nothing sweet in the mixture at all, why not use it to make dinner?! B quickly agreed that my idea was genius and so we went about researching what we could include in the mixture.

We came up with sweet potato, goats feta, spinach, leek and pine nuts, and oh my gosh was it tasty. This (fairly) quick and easy dinner was the highlight of my week.

Buckwheat Galette

Here’s what we did:

Buckwheat Galettes


Crepe Mixture

  • 1 cup buckwheat flour
  • 1 cup plain/all purpose flour
  • 3 cups milk
  • 1 large egg
  • 1 large egg yolk
  • 50 grams melted butter
  • Pinch of salt

Galette filling

  • 1 large sweet potato, peeled and cut into 1.5 cm pieces
  • About 200 grams of baby spinach, washed and dried
  • 6 rashers of eye bacon, rind removed and cut into strips
  • 1 leek, halved and then cut into 2 cm slices
  • 2 cloves of garlic, finely chopped
  • ¼ cup of pine nuts
  • Goats feta to crumble on top


To make the crepes:

  1. Sift buckwheat flour, plain flour and the pinch of salt into a mixing bowl
  2. Make a well in the centre, and add the egg and egg yolk
  3. Add a bit of the milk and start mixing with a wooden spoon, adding a bit more at a time as the mixture starts to incorporate
  4. Keep adding the milk and stirring until the mixture is combined and is quite runny
  5. Add the melted butter and stir through, then set aside to rest

To make the filling:

  1. Place a high-sided roasting tin in a 180 degree oven to preheat. When hot, add sweet potato with a glug of olive oil and salt & pepper. Roast for about 30 minutes, or until cooked
  2. Meanwhile, place a frypan on medium-high heat. When hot, toast the pine nuts for 2 – 3 minutes or until slightly brown. Remove from pan and set aside
  3. Next add some olive oil and add the bacon to the pan. Cook, stirring for about 5 minutes or until the bacon is almost crispy
  4. When the bacon is almost cooked, add the leek and garlic and stir for 5 – 7 minutes minutes or until soft
  5. When the leek is almost cooked, add the baby spinach to the pan with a tablespoon of water, turn the heat to low and then place a lid on top of the pan. The spinach will wilt as it steams in the pan
  6. Leave the mixture on a low heat as you cook the crepes

To cook the crepes:

  1. Place a large, non-stick skillet (or crepe pan if you have one) on a medium-high heat
  2. When the pan is hot, add a small amount of olive oil to the pan and swirl to coat
  3. Add about half of a cup of the crepe mixture to the pan, and tilt until the mixture covers the entire bottom of the pan. You will need to move quickly as the crepe will begin to set as soon as it is poured into the pan
  4. Allow the crepe to cook until the top is set and the bottom is crispy (about 4 minutes) then transfer to a warmed plate
  5. Repeat steps 2 – 4 above for a second crepe

NB: There will be too much batter, so plenty left over for dessert.

Bringing it together:

  1. Place crepe on a plate, then fill with a layer of the spinach, bacon and leek mixture
  2. Place the roasted sweet potato on top of the mixture, followed by the pine nuts and a small handful of the crumbled goats feta
  3. Fold the edges of the crepe up over the top of the crepe, and voila!

Serve with quartered cherry tomatoes either scattered on top or on the side.

(Serves 2)

Buckwheat Galette

Would we make it again? In a heartbeat. YUM!

*Speaking of Instagram – be sure to follow @allyoudoiseat for more yum food snaps!

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