Instructions
Follow the steps and taste along the way.
Make the batter
In a bowl, mix the buckwheat flour with the salt. In a separate bowl, whisk the eggs with the milk and water. Gradually stir the liquid into the flour to prevent lumps from forming. Let the batter rest for 10 minutes; it should be thin and run easily off a spoon.
Soften the leek
Cut the leek into thin rounds and rinse it thoroughly. Melt the butter in a pan, then add the leek and black pepper. Cook over low heat for 7–8 minutes, stirring occasionally, until softened but not browned. Transfer to a bowl.
Cook the pears and walnuts
Core the pears and cut them into thin wedges. Toast the walnuts in a dry pan for about 2 minutes, until fragrant, then transfer them to the bowl with the leek. Add the pears to the same pan and cook for 2–3 minutes, until they soften slightly at the edges but still hold their shape. Mix them with the leek and walnuts, then add the lemon juice and thyme leaves.
Cook the galettes
Heat a nonstick pan about 24 cm in diameter over medium heat and lightly brush it with rapeseed oil. Pour in a thin layer of batter and tilt the pan to spread it out. Cook for about 1 minute, until the surface is almost set and the edges start to lift away, then flip the galette and cook for another 30 seconds. Make 8 galettes in the same way, lightly oiling the pan again as needed.
Fill and serve
Divide the leek, pear, and walnut mixture among the galettes and add the crumbled blue cheese. Fold two opposite edges inward, leaving some of the filling visible. Warm the galettes two at a time in the pan for 1–2 minutes, until the cheese begins to soften. Serve immediately, while the edges are pliable and the filling is warm.
