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  • Breton Savoury Buckwheat Galettes

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    Breton Savoury Buckwheat Galettes
    Prep time:
    Cook time:
    Servings: 20 crêpes
    by Sherwin Faden
    12 recipes
    		 >
    If you want to have lunch or dinner, these are the crêpes you will want to make. You will think you are are in a crêperie en Bretagne (Brittany). You can make the crepes and then heat them again to make your meal or better make the meal right then and there. The most authentic being to use Gruyère cheese, an egg, and ham. To do this well, it is best to have a griddle (Une Bilique).

    Ingredients

    • 1 Cup (112g) Buckwheat Flour
    • 1 1/4 Cup (165g) All-Purpose Flour
    • 1 Tbs (10g) Sugar
    • 1 Tsp Sea Salt
    • 1 Egg
    • 1 Cup (25cl) Water
    • 1 1/3 Cup (32cl) Low-Fat Milk
    • --- For a Single Dish ---
    • Dab of Butter
    • Thin Slice of Ham
    • An Egg
    • Grated Gruyère Cheese

    Directions

    1. In a Large Bowl mix both flours with salt and sugar
    2. In a Medium Bowl whisk egg, water, and milk
    3. Make a depression in dry ingredients
    4. Pour wet ingredients in little by litte while whisking
    5. Make sure batter is smooth and lump-free
    6. Pour a ladle of batter on to griddle
    7. Spread with a wooden scraper
    8. Cook for 10 to 15 seconds
    9. If not making a dish, flip with spatula and cook 10 to 15 seconds more
    10. If not making a dish, remove and repeat
    11. --- For a Single Dish ---
    12. Detach crêpe, but do not flip
    13. Put dab of butter on crêpe and spread around
    14. Sprinkle cheese on crêpe
    15. Break egg on to crêpe
    16. Leave yolk whole but spread egg white
    17. Place ham around crêpe, but not on yolk
    18. Fold into four to form a square leaving yolk exposed
    19. Leave slightly to cook
    20. Remove and serve immediately
    21. Break

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