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Galettes Bretonnes Complètes (Buckwheat Crepes)

Required eating on any virtual trip to northwestern France, these are the savory crepes of Brittany, in their classic form with ham, egg, and cheese.
Prep Time2 minutes
Cook Time30 minutes
Resting Time1 hour
CourseMain Course
CuisineFrench
KeywordBrittany, Buckwheat Crepe, Galette
Servings6

Ingredients

  • 1 egg
  • 1/2 cup Bob's Red Mill buckwheat flour* (500g)
  • 1/2 cup all-purpose flour (500g)
  • 1/2 cup salt
  • 2 tbsp sunflower oil
  • 2 cups start with 1 1/2 cup water, and increase to desired, surprisingly liquid consistency
  • 1 tbsp butter (for the pan)

Choose your fillings and amounts per taste of your diners, but here is what we always have on hand:

  • Sliced ham
  • Eggs
  • Emmental cheese
  • Salami
  • Sautéed mushrooms

Instructions

  • At least one hour before planning to cook the galettes, prepare the batter: whisk one egg, then add both flours, salt, sunflower oil, and water to combine. Mixture should be very thin; about the consistency of cream or whole milk.
  • Allow the batter to sit. [And have a cup of cidre with your guests. ;-)]
  • When ready to cook the galettes, heat the crepe pan to medium heat, and rub butter around the pan.
  • Holding the pan off the stove in one hand, scoop 1/3 cup of batter and pour it all around the pan, shifting the pan in your hand to ensure a thin coating and no holes.
  • Let it cook, untouched until the sides start to brown.  Meanwhile, depending on the type of filling (per notes above), put your filling in as the galettes cook.
  • When the sides begin to brown, it is time to fold in 4 corners from your round(ish) crepe.  Use the back of a knife (or other long flat utensil) to make a line in the edge of the galettes where you would like to fold it, then fold the edge in along that line. Repeat 3 more times, until you have a 4-sided square-ish shape.
  • Serve immediately with additional salt and pepper, and of course, cidre.

Notes

Find Bob's Red Mill buckwheat flour here
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