Ingredients list for the Buckwheat Galette recipe
For dough for 20 Crepes
- 5 cups (500g) buckwheat flour
- 1 teaspoon (7g) coarse salt
- 1 egg
- 4 cups (1 liter) of fresh water
For the filling
- Slices of ham
- Eggs
- Grated cheese
Directions
1. Combine flour and salt in a bowl.
2. Dig a well in the center and add the egg.
3. Pour water gradually, stirring with a wooden spoon until you get a smooth and flowing batter. Then let sit for 2 hours.
4. On medium heat, wipe a thin layer of neutral oil in a skillet or a crepe pan (or toss in a knob of butter, let it melt, then wipe it around).
5. Cook for about 2 minutes on each side. Set aside and repeat the process. Add a little water if the batter is not liquid enough. Stir the batter regularly so it keeps homogenous.
6. For the filling: place a slice of ham, grated cheese and the egg over a crepe.
7. Heat the crepe in a skillet or griddle for 5 minutes and serve warm with beer, apple cider or simply a good cup of tea!
Note: Try with different ingredients like goat cheese, apple and honey for example.
(Photography: Chataigne)
