Buckwheat, flour, and salt. Those are the only three ingredients you should ever use to make true briton galettes. Some will tell you to use eggs, milk, stay deaf to the mermaids’ voices.
Although they are traditionally used as savoury crêpes in Brittany, holding in sausages, mushrooms, mustard and onions in a sort of briton hot dog, I prefer them to regular wheat based crêpes and have them as dessert or breakfast regularly.
You could fill them with the traditional salted caramel sauce, chocolate, fruits, whipped coconut cream, or use them as wraps. Such a basic recipe asks only for a lot of creativity, don’t be shy.