Why are we not generally using egg in Buckwheat crêpe (or galette) but only in Wheat Flour crêpe?
I was doing so research over the internet to know why egg are typically use in wheat flour crêpe but not in Buckwheat crêpe. Is there's a reason for it or it is just a simple question of recipe ?
Best Answer
Eggs make crepes stronger, which makes them less vulnerable to tearing. It also adds some taste if you like eggs.
If you have a good frying pan then you don't need them at all. You can make crepes with next to any type of flower without eggs or any egg replacement. Pure buckwheat on the other hand does not have gluten and might be more fragile.
In my experience "galettes bretonnes" are always with eggs, water and buckwheat, but without white flower or milk. I expect here the eggs are especially in use to make the dough less fragile.
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Do galettes contain eggs?
At their most authentic, galette batter is made only from buckwheat, water, and salt. No white flour, no eggs, no milk. However, many galette batters these days use a combination of all of the above.What is the difference between a crêpe and a galette?
Normally in France the cr\xeapes are the sweet pancakes, filled with the likes of Nutella, sugar or ice cream, eaten as a dessert and the savoury pancakes, filled with cheese and ham and pretty much anything, are called galettes. They are normally eaten as a meal.What is a galette complète made of?
These savory crepes, called galettes in France, are made with naturally gluten-free buckwheat flour and hail from the Brittany region in France. Galettes can be filled with myriad fillings, including cheese, ham and egg, known as galettes compl\xe8tes. We like them without the egg on top, too.What flour are galettes made from?
What is this? Crepes made with buckwheat flour are called galettes which are \u201cgalettes de sarrasin\u201d (or \u201ccr\xeapes de sarrasin\u201d) in French. And they are savory rather than sweet.4 INGREDIENTS Buckwheat Bread [Gluten-Free, Vegan, No-Knead, Egg-Free, Dairy-Free, Yeast-Free]!
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Answer 2
Galette bretonnes traditionally just water and buckwheat, no egg. True, egg makes the crepe less fragile, but with a good pan and the batter the right consistency, eggs are not necessary.
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