Allergy-friendly Gluten-Free, Egg-Free, Dairy-Free Buckwheat Galette Recipe
1 1/2 cups organic rice milk (or hemp or almond milk)
1 tbsp. Egg replacer mixed with 3 tbsp. water and 1 tbsp olive oil
1 additional tbsp. olive oil (optional)
1/2 cup GF buckwheat flour (Bob’s Red Mill is produced in dedicated facility)
1/4 cup Favorite GF flour blend (white is better)
1/2 tsp salt
Whisk ingredients together and let sit in the refrigerator for at least 30 minutes.

Heat cast iron pan in oven set to 450 degrees.

Whisk again, and dribble a small amount of olive oil in hot cast iron pan and spread around to cover using basting brush. Pour enough batter in the pan so the “Crepe” covers the entire surface of the
pan. Make sure it’s not too thick- the thinner the better! Place cast
iron pan back in oven for 10-12 minutes and edges are crisp but not
burnt. Remove from oven, separate crepe from pan with a sharp metal spatula (so it’s easy to remove later). You can serve as is with powdered sugar, jam, or filling of choice, or make it savory by basting the top lightly with olive oil and place any toppings you’d like to have heated- place under broiler for about 3 minutes, watching closely to make sure it doesn’t burn.

You can add a pinch of xanthan gum to the recipe if you like, but you may have to add additional water to keep your batter the right consistency for crepes.

Batter should be fairly watery.