Breton Crêpes (Breton Galettes)

Buckwheat crêpes eaten as dishes, traditionally garnished with ham, eggs and cheese (galette complète).

~15/20 galettes.

Ingredients

• 500g buckwheat flour.
• 1 egg.
• 70cl water.

Directions

1. Mix flour, salt, egg and water. (In this order to avoid dry flour).
2. Let it rest one hour at room temperature..
3. Cook the galette on a crepe-maker or a big flat pan.
4. When garnishing, heat the galette again with a bit of salted butter.

Always keep the crepe-maker’s T stick in water while cooking so the dough doesn’t dry on it. It will then be easier to spread the dough.

Contributor

• Aeredren - GitHub

Recipe tags: french