This adaptable buckwheat galette recipe can be the start of an elegant dinner

The climate is ideal for growing buckwheat, a crop with which I am very familiar with my Russian roots. Russians eat a lot of buckwheat, make milk in the morning, use it as a savory dish for dinner, and grind it into a flour to make macaroons. Eastern European Jews mix buckwheat with bow tie pasta and caramelized onions in kasha varnish. And in Brittany, where buckwheat, also known as blé noir, also thrives, it’s used in savory crepes, known as galette. (In France, crepes are considered a sweet treat and are usually made with a dough containing white flour, eggs, and milk.)