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Breton Crêpes (Breton Galettes)

French

Buckwheat batter settles while it rests, so give it a stir before the first pour and between batches. Use a small test galette to judge how thinly the batter spreads.

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Ingredients

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

Instructions

  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.

Source: Public Domain Recipes · aeredren · Recipe source · Public-domain source license

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