Recipe type: Sweet, Dessert, Breakfast
Galettes de Sarrasin:
*Makes about 6 Galettes
  • 1 egg
  • 100ml milk
  • 150ml water
  • 70g plain flour
  • 70g buckwheat flour
  • 1 pinch of salt
  • butter
Caramelised figs
  • 8/10 fresh figs
  • 150g granulated sugar
  • 50g butter
  • 2 tbsp water
Fig jam
*Makes about 2 jars
  • 1kg fresh figs
  • 200g brown sugar
Galettes de Sarrasin:
  1. In a large bowl mix the two flours together with 2 pinches of salt.
  2. Add some of the milk and water a bit a time. Stir well to remove any lumps.
  3. Add to the mixture a whole egg. Stir well to combine the mixture that should be fluid but not too fluid.
  4. Cover the mixture with a clingfilm and let it stand for at least one hour in the fridge. Remove it from the fridge and stir it again.
  5. Grease a pan for crepes with some butter and put it on a high heat. Pour a large spoonful of the mixture into the middle of the pan. Tilt the pan so that the mixture coats the surface evenly.
  6. Cook for about a minute till the crepe loosen from the pan, flip it over and cook the other side till it becomes slightly brown.
  7. Continue in the same way with the rest of the mixture, and grease the pan with a little butter between one crepe and another.
Caramelised Figs
  1. Wash and gently wipe the figs dry then cut in half. Don't peel them.
  2. Heat a non-stick frying pan over a medium heat. Spread the sugar evenly into the pan and cook until the sugar is melted and it is golden brown, then leave to simmer.
  3. Add the butter stirring with a wooden spoon. Remove from the heat and add 2 tbsp of water stirring very well to keep the caramel fluid.
  4. Place the figs with the half upside up into the caramel sauce. Put back over a low heat for 10 minutes. Baste the top of the figs with the caramel, and leave to cool in the pan.
Fig Jam:
  1. Wash and wipe dry the figs. Take off the tip and cut into 4 wedges. Then, put them into a non-stick saucepan.
  2. Cook over a low heat for about 10/15 minutes untill the figs are soft.
  3. Add the sugar and simmer for about 50 minutes stirring occasionaly until thickened.
  4. Pour the hot jam into the sterilised jars, then put the lid on and close well, and turn the jars upside down.
  5. Cover the jars with a blanket so that they will cool down slowly and will be vacuum-sealed.
Recipe by The Freaky Table at