Breton-Style Buckwheat Galette with Shaved Fennel and Honey

In a small bowl, whisk the buckwheat flour with a pinch of salt and enough water to create a thin, crepe-like batter. Heat a non-stick crepe pan or skillet over medium heat and brush lightly with a touch of the butter. Pour the batter into the center, swirling the pan quickly to create a paper-thin circle. Cook until the edges lift and crisp slightly, about 2 minutes.

Meanwhile, toss the thinly shaved fennel in a bowl with a drizzle of water and the remainder of the butter to soften. Fold the edges of the galette over the fennel filling. Drizzle the honey over the top just before serving. The finished dish should be crisp at the edges with a tender, earthy buckwheat center, smelling faintly of toasted grain and fresh anise from the fennel. Serve warm on a small plate.