How to Make the Perfect French Buckwheat Crepe

Today, I’m going to show you what I consider the ideal buckwheat crepe (also called galette in French). What makes it special? It’s instantly recognizable thanks to its well-defined bubbles and deep caramelized color.
It also stands out with a slightly thicker texture and—most importantly—its amazing crispiness.
In this article, I’ll explain exactly how to make it.

1. Choose Artisan Buckwheat Flour for a Perfect Crepe

The first and most essential tip is to select high-quality flour.
Go for artisan buckwheat flour, stone-milled if possible. This label is standard on flour packages in France, but I know it can be hard to tell how buckwheat flour was milled in other countries.

That said, don’t worry — if you don’t have access to artisan flour, just use the best available option near you.

2. Let the Batter Rest for 48 Hours

My second tip is all about letting your batter rest: store it in the fridge at 4°C (39°F) for at least 48 hours. (Here’s my recipe for buckwheat crepe batter.)

During that time, it will go through a natural, passive fermentation.
If you’re planning to go beyond 48 hours, some professionals let their batter sit for up to 72 hours.

Just be careful not to add raw egg to the batter if you're going beyond 24 hours — it can help with spreading, but it poses a food safety risk when stored for too long.

In a hurry?
If you only have 6 hours, let the batter rest at room temperature, and add 2 tablespoons of honey per kilo of flour to speed up the fermentation.

3. Cook Between 230°C and 240°C (446°F to 464°F)

If the temperature is below 230°C (446°F), the batter will be hard to spread and the crepe will lack color.
If it goes above 240°C (464°F), the batter may start to bubble or boil, making it tricky to handle.

4. Add Butter – Lots of It

My fourth tip is to use plenty of butter to achieve that perfectly crispy texture.
Semi-salted butter, added at the start of cooking, melts and seeps into the bubbles of the crepe, cooking it from underneath.

Personally, I use 20 to 25 grams of butter per crepe.
Some chefs prefer to brush the butter on at the end of cooking — if you go for that method, make sure to use a silicone brush or a food-safe pastry brush to avoid any issues.

5. Reseason Your Crepe Pan Frequently

This tip is mainly for those using a machined cast iron crepe pan.

I’m no chemist, but I’ve noticed that the finer and more recent the seasoning, the better the bubbles form on the crepe, and the easier it is to achieve that beautiful chestnut color everyone loves.

I also noticed that the French manufacturer Krampouz has updated its recommendations.
In the past, reseasoning was only done when the surface started flaking.
Now, they recommend more frequent seasoning, as soon as the grooves become less visible.

They suggest using an abrasive stone, followed by one or two coats of oil — almost on a daily basis.

Personally, I’ve adopted this semi-permanent seasoning routine, and I do it at the end of each workday.

Click here to learn everything about seasoning and reseasoning your crepe maker.

6. Add the Right Amount of Water

My sixth tip is about adding the right amount of water — which can be tricky.
Here’s how I do it:

When I first prepare the batter, I add 1.25 liters of water. Before placing the dough in the fridge, I pour in 50 ml of extra water on top to prevent a crust from forming.

It’s important not to over-dilute the batter at this stage, or you’ll affect the quality of the fermentation.

After the 48-hour rest, I add another 1.2 liters of water, bringing the total hydration to 2.5 liters of water per kilo of flour.

Keep in mind: this amount may slightly vary depending on the flour you’re using and how the batter ferments.

7. Mix the Batter for 15 Minutes

Some say long mixing helps incorporate air into the batter, but in my opinion, what really matters is that it helps the water and flour bond deeply, which enhances fermentation.

Personally, I use a stand mixer for this step. Traditionally, it was done by hand — but the mixer makes it much easier.
No need to go beyond 15 minutes of mixing.

8. Add a Touch of Honey

I add 2 tablespoons of honey per kilo of flour (about 25 grams) when preparing the dough. Honey helps stimulate fermentation and gives the crepes that beautiful chestnut color you see in great galettes.

There’s no need to use expensive, high-end honey — regular honey works perfectly fine.

On the other hand, I don’t recommend adding milk, as it tends to make the crepe too dark, resulting in a color that’s less appealing than what honey provides.

9. Try a Flat Rozell (Spreader)

Many of you — myself included — tend to prefer the rounded rozell (the traditional wooden spreader) over the flat one.
But if you’re having trouble spreading the batter evenly, switching to a flat rozell might be a game changer.

Its rake-like shape makes it easier to spread the batter smoothly across the cooking surface.

10. Follow All My Tips for the Perfect Crepe!

It might sound obvious, but it’s essential to follow all 9 previous steps carefully.
Think of it like a chain — if one link is weak, the whole chain breaks.

For example, even if you follow every step perfectly but use poor-quality flour, your crepes just won’t turn out right.

Each tip plays a crucial role, and putting them all into practice is the key to success.

11. The Challenge of Making Crepes and Galettes

Let me share something with you: in my opinion, making galettes is much more difficult than making sweet crepes.
Even after eight years of experience, every time I prepare galette batter for an event, I still feel a bit nervous — wondering how it’s going to turn out.

There’s never total certainty, because we’re working with a living product that ferments, and some aspects remain unpredictable.
That constant doubt makes galette-making less serene than sweet crepes, where I’m almost always confident in the result.

With galettes, there are so many variables, and every little detail matters!

Next, I’ll dive into some other key topics often discussed in the world of crepe-making.

12. Tap Water or Mineral Water for Galette Batter?

You often hear that tap water, which is treated, can harm fermentation by killing off the natural bacteria and yeasts needed for the process.
In contrast, mineral water contains no chemicals and supposedly doesn’t interfere with fermentation.

Personally, I’ve tested both options — and I didn’t notice any significant difference.

13. Paddle or Whisk for Mixing?

Which tool should you use? Some people say that the paddle attachment mimics the traditional hand-mixing motion better than a whisk, making it more authentic.

I’ve tested both, and I found that the paddle tends to leave batter buildup at the bottom of the bowl, which then needs to be scraped off with a spatula.

With the whisk attachment, I never had that issue.
So my recommendation is clear: go with the whisk.

14. Gas or Electric Crepe Maker?

There’s a lot of debate around whether gas or electric crepe makers are better. So let me clarify:
I’ve worked with both types, using my 10 crepe makers — some gas, some electric.

And I can assure you: the heat source doesn’t affect the final result.
As long as the plate is properly heated to 240°C and well-seasoned, you’ll get excellent results with either option.

It’s a tie!

15. Batter Temperature Matters

When it comes to the temperature of the batter, I’ve noticed that my galettes come out much better when the batter isn’t used straight from the fridge at 3°C, but rather at around 10°C, after sitting for about an hour at room temperature.

Of course, I stick to HACCP food safety standards, so once the batter is out, I don’t refrigerate it again.

At this slightly warmer temperature, the batter gets a syrupy consistency, and the crepes come out more bubbly and beautiful.

16. Machined Cast Iron or Enamelled Cast Iron Crepe Maker?

To wrap up, let’s talk about crepe maker materials. Whether you’re using machined cast iron (like the ones from Krampouz) or enameled cast iron (like those from Roller Grill), I find that the results are nearly identical.

I haven’t noticed any significant difference in the quality of the galettes made with either type.

You can find all my tips in this video (in French).

Now You Know Everything About Cooking the Perfect French Buckwheat Crepe!

I can’t wait to see your creations — so send me your photos!

See you soon,
Bertrand

Looking for a caterer for your event?

I'm Bertrand from Les Crêpes Magiques, an event caterer specializing in crêpes, galettes, and waffles.

I operate in Paris, across France, throughout Europe, and even internationally!

Besides catering, I’m also a culinary consultant and YouTuber – ready to offer advice and craft a unique, tailor-made experience.

Reach out to discuss your project! I’ve got plenty of ideas to share with you.