Breton Crpes (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.