I want to recreate a buckwheat galette that I had in a Breton Creperie in Philadelphia. Their web site says that they use an imported iron griddle called a bilig and buckwheat flour to make the crepes. I've found some "crepe griddles" online (the Krampouz domestic crepe griddle comes to mind) but they are really expensive and I don't think it's necessary to spend upwards of $100 on this. Will a regular flat cast iron griddle work and approximate what can be produced with a bilig? Does anyone have any information about cooking buckwheat galettes in the tradition of Brittany and the best method to use?
Thanks in advance!