Our Alt Flours Issue Inspires a Brunch-Worthy Buckwheat Gâteau

Daniel Pliska had buckwheat flour on the brain while on a trip to the ancient town of Mont Saint-Michel.

“We ate buckwheat crepes from vendors while walking up cobblestone streets to the castle,” recalls the chef/instructor of Ozarks Technical Community College in Springfield, Mo.

After reading our March/April issue about cooking with alternative flours, he was inspired to revisit the gritty texture, nutty flavor...