Chips de galettes de sarrasin



Preparation: 20 minutes

Cooking: 1 minute


For 4 people:


  • 100 g of buckwheat flour
  • 80 g of Dijon Pommery® mustard
  • 22 cl of water
  • 3 g of fine salt


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Chips de galettes de sarrasin with Dijon Pommery® mustard




  • Combine buckwheat flour ans salt, add water little by little to avoid lumps.
  • Heat a frying pan or a billig crepe maker and make very thin pancakes.
  • Cut them into triangles, then fry them at 180/190°C.
  • Drain excess fat over absorbent kitchen paper.
  • Sprinkle with a little fine salt.
  • Serve with Dijon Pomemry® mustard.

Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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