Savoury Crêpes & Galettes in Richmond — Buckwheat, Ham, Egg & Cheese

A galette starts with buckwheat flour, water, and salt — no milk, no sugar. The batter rests so the flour hydrates fully, then hits a hot, lightly oiled billig (cast-iron griddle) and spreads paper-thin. The edges lace and crisp while the centre stays tender. That contrast — crisp rim, yielding middle — is the whole point. At Vogue Cafe in Steveston Village, the savoury crêpes section of the printed menu lists five fillings, each $17, served on these thin buckwheat pancakes from 10:30 am until 8:30 pm daily.

What a galette is (and isn't)

Wheat crêpes rely on gluten and egg to stretch; buckwheat has neither. The batter cannot be tossed — it must be ladled and raked with a rozell (the T-shaped spreader) in one confident spiral. If the heat is right, the surface sets in seconds, the edges lift, and you flip once. The result is nutty, earthy, faintly bitter in a good way, and structurally strong enough to hold a fried egg, melted cheese, and cured meat without tearing. A wheat crêpe would sag; a galette holds.

The five on the menu

• European Ham, Cheese & Egg — the classic complète. Jambon blanc, a slice of melting cheese (think Emmental or Comté style), and a sunny-side egg folded into the centre. The yolk breaks into the cheese and becomes sauce.
• Sautéed Spinach, Feta, Tomato & Egg — wilted spinach brings moisture; feta brings salt and tang; tomato brings acid; egg binds it. Vegetarian, substantial.
• Beer Sausage, Tomato & Cheese — the house beer sausage (also on the charcuterie plate) is coarse, lightly smoked, and cut in rounds. Tomato cuts the fat; cheese glues it to the buckwheat.
• Sautéed Mushroom, Spinach & Egg — mushrooms browned hard until their water evaporates, then spinach, then egg. Earthy, quiet, the one that tastes most of the pan.
• Sautéed Mushroom, Beer Sausage, Tomato & Cheese — the kitchen-sink version. Umami from mushroom, smoke from sausage, acid from tomato, stretch from cheese. No egg here — the cheese does the binding.

All five arrive on a single galette, folded or rolled, with a small side salad (mixed greens, light vinaigrette) on the same plate. Brunch runs until 3 pm; the galettes stay on all day.

Why buckwheat matters in a bistro

In Brittany, galettes de sarrasin are daily food — lunch from a market stall, dinner with a bolée of cider. They are naturally gluten-free (buckwheat is a seed, not a grain) and higher in protein than wheat crêpes. The batter ferments slightly if left overnight, developing a faint sourness that balances rich fillings. A bistro that makes its own batter daily — rather than buying pre-made — controls that fermentation. You taste it in the first bite: a clean, mineral buckwheat note before the filling arrives.

Pairing at the table

A 6 oz pour of Côtes du Rhône ($11) has enough pepper and mid-palate weight to stand up to the sausage or mushroom galettes. The Kronenbourg 1664 on tap ($9) cuts through cheese and egg with carbonation and a dry finish. For a non-alcoholic option, the San Pellegrino Aranciata ($5) brings bitter-orange zest that echoes the buckwheat's earthiness. Coffee drinkers: a $6 cappuccino after, not during — milk dulls the galette's crisp edge.

Practical notes

• Price: $17 each, tax extra.
• Hours: Mon–Sun 10:30 am – 8:30 pm (brunch until 3 pm).
• Address: 12251 No 1 Rd #130, Steveston Village, Richmond, BC V7E 1T6.
• Phone: (604) 370-4444 — call to ask about dietary needs or gluten-free prep.
• Seating: Indoor dining room (deep-red walls, wood tables) or covered side patio with greenery walls and red-checkered tablecloths. Dog bowl by the door on the patio.
• Licensed: Full liquor licence until midnight; private dining for 7–10 guests by arrangement.

What people ask

Are these gluten-free?

Buckwheat contains no gluten, but the kitchen is not a dedicated gluten-free facility. Call (604) 370-4444 to discuss cross-contamination.

Can I get a sweet crêpe on buckwheat?

Sweet crêpes ($14) are made on buttery wheat batter — Nutella & banana, chocolate strawberry, sugar & lemon, apple & house-made caramel, sugar butter cinnamon, or Suzette with Grand Marnier. They are a different batter.

Do you take reservations for galettes?

Yes — online form or phone. Confirmed within two hours. Walk-ins welcome at the bar-height front tables or the covered side patio.

What's the difference between a crêpe and a galette?

Flour. Wheat vs. buckwheat. Sweet vs. savoury. Soft vs. crisp-edged. The guide page spells it out.

Next step

Walk in for lunch off the boardwalk, or reserve a table at (604) 370-4444. The batter is made fresh each morning; the galettes wait for no one.