Galettes, Basse-Bretagne
Ingredients
Units
Scale
- 250 g buckwheat flour
- 2 T all purpose flour
- a pinch of salt
- a pinch of pepper
- 1 egg
- 2 t olive oil
- 500 ml water
Instructions
- Mix all dry ingredients in a bowl, then whisk in the egg and water, making a fluid batter.
- Let rest 1 hour or more (up to overnight in the fridge).
- Heat your crêpe pan to med-high to high heat. Add a bit of batter, spread, and lower heat to medium.
- Top with ham, cheese, & egg for a galette complète.
Notes
Other great additions:
- mushrooms
- onions
- tomatoes
- lettuce
- bacon