Buckwheat Galette with caramelised carrots and carrot top pesto

by bloomingwithflavors
Buchweizen Galette mit karamellisierten Karotten

Vegan buckwheat galette with carrot green pesto, caramelized carrots and roasted walnuts

You can find a wide variety of dishes under the name “Galette”. As you may know, I already have a recipe on my blog for a galette with crispy shortcrust pastry, beetroot, mushrooms, and thyme. But there is also a ‘Breton galette’ with buckwheat flour. This type of galette comes from France and is similar to a thin crepe made from fermented buckwheat dough.

Traditionally, the Breton pancake is served with a hearty filling and a fried egg in the middle. For my recipe, I use a vegan filling without an egg. Instead, I use a delicious combination of carrot top pesto, caramelized carrots, and roasted walnuts. These buckwheat galettes, therefore, go perfectly with the season, are easy to prepare, and are completely plant-based.

As mentioned earlier, a galette is made from a fermented buckwheat dough. I recommend mixing the dough in advance and letting it rise for 30–60 minutes. This makes the taste a little more intense. If you don’t have the time, you can also use the batter directly. This variant also tastes great!

Buchweizen Galette mit karamellisierten Karotten

Buckwheat Galette with caramelised carrots and carrot top pesto

Serves: 2 Portionen Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


Galette dough (for about 4 galettes):

  • 150g buckwheat flour
  • 300 ml of water
  • 1 teaspoon salt
  • Some vegan butter for frying

Caramelized carrot filling (for about 4 galettes):

  • 8 small carrots
  • 5-6 tbsp butter (vegan)
  • 4 tsp of brown sugar
  • A small sprig of fresh rosemary
  • 3-4 tbsp walnuts
  • 5-6 tbsp carrot green pesto


  1. Mix all ingredients for the crepe batter in a large bowl and let rest for a few minutes.
  2. In the meantime, wash the carrots, peel them, and cut them in half lengthways.
  3. Melt the butter in a pan. As soon as the butter has melted, add the sugar and stir.
  4. Now put the carrot halves in the pan and caramelize in the pan for a few minutes until carrots get golden. Set aside and keep warm.
  5. Roughly chop the walnuts and roast them in a pan without oil. Set aside.
  6. Pluck the rosemary and cut roughly. Set aside.
  7. For the galette, melt the butter in a hot pan.
  8. Add some batter (not too much) to the pan. Swivel the pan so that the batter is evenly distributed on the bottom of the pan. Then bake for a few minutes.
  9. Place the filling on top of the galette: Spread the carrot green pesto on the crepe, place the carrots in the middle of the crepe and fold the edges of the pastry.
  10. Serve galette with roasted walnuts and fresh rosemary.

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