Prep. time: 10 minutes
waiting time: 2 hours
Cooking time: 12 x 2 minutes
These buckwheat crepes are also called Breton galettes. There are a number of versions, depending on whether you combine buckwheat flour with wheat flour, and whether or not you add eggs, milk or cider or use just water with a pinch of salt. The main thing is to discover your own favorite method.
You can serve the crepes plain with butter or fill them as desired.
- In a bowl, form the buckwheat flour and salt into a well.
- Pour in the water gradually, mixing vigorously with a wooden spoon to form a thick fluid batter.
- Add the egg, which will add an attractive color to the batter when cooked; mix well.
- Let the batter rest for about 2 hours in the refrigerator, covered with a cloth or plastic wrap.
- Melt a knob of butter in a skillet or butter a crepe pan and place it over medium heat.
- Pour a ladleful of batter into the center of the pan, then tilt the pan very quickly to spread the batter over the entire surface.
- Cook the crepe for about 2 minutes on each side – use a spatula to unstick it and turn it over carefully. The crepe is ready to be turned when you see little bubbles appear on the surface. At that point, check that it is nicely golden on the bottom before turning.
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