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This savory buckwheat galette is the key to the best morning ever.

When the temperature starts to drop, reach for award-winning British food writer and cookbook author Diana Henry’s new guide to cold weather comfort food. From rib-sticking braises to the best fall fruit desserts, Roast Figs Sugar Snow is the key to staying warm this fall and winter. This savory French buckwheat galette won’t let you down. 

My pancake love started 15 years ago, when Patricia Wells’ book Food Lovers’ Guide to France led me to the Café des Artisans, a little crêperie on a cobbled street in Dinan, Brittany. Here I sampled my first galettes de sarrasin: dark, nutty-tasting buckwheat crêpes. Surrounded by dusty accordions, old advertising posters and bottles of hard cider, I perused the café’s single-sheet menu. I expected to find buckwheat crêpes with smoked salmon and cream, but I wasn’t planning on finding mushrooms, walnuts and Roquefort, or sausage, bacon and potatoes in a mustard sauce: it seems that almost anything can go into a buckwheat crêpe. French cider is the obvious accompaniment, drunk Breton-style out of a large teacup.

Reprinted with permission from Roast Figs Sugar Snow