Buckwheat Crepe (Galette)

Photos by Greg Nesbit Photography

2 c buckwheat flour

1 egg (optional if you want vegan)

1/2 t salt

1 c beer (optional)

4 c water (plus one or two more cups)

In a large mixing bowl or Kitchen Aid bowl, place your ingredients and mix thoroughly for at least 5 minutes. We like to use a little beer (hard cider would be appropriate to Brittany, too), as this gives even more flavor and lightness to the mix. Many folks (including my sweet mother-in-law) skip the beer, though, so it’s not essential. Add water until the mix has the consistency of heavy cream. As the mixture beats, the buckwheat gelatinizes and the batter gets a satiny sheen to it. Transfer to a container and let rest in the fridge 30 minutes-a few hours.

Heat a heavy skillet, non-stick pan, or crepe pan over medium heat, then grease with plain oil. Rub the oil to a thin, even coat with a folded-up paper towel, then ladle the batter into the pan, turning with your wrist as you pour to evenly spread the mix. This is not easy at first (the mix pours slowly since it’s a bit heavier than a white-flour crepe mix). Spread with a thin spatula if that helps. Let the galette set and start to brown, then put about 1/2 t of butter in the pan and flip to cook the other side, about 2 minutes per side. You can continue to cook galettes in this way, and pile them up on top of one another on a dinner plate. This can be done in advance, and then you can finish them in the pan later with everyone’s preferred fillings and serve them hot.

For fillings you can slice ham, sauté spinach, sauté mushrooms, slice tomatoes, grate cheddar or swiss cheese. Grilled sausages are really popular rolled into a fresh, buttery galette, or we like to julienne and sauté root veggies and roll them up as a side dish to fish with a beurre blanc sauce. Enjoy the chance to get creative with your galettes; if you’re being really classical, though, you won’t put a sweet filling inside (Franck cringes when I spread them with jam, but it’s absolutely delicious.

CHEZ NOUS

#france