Galettes Bretonnes
AKA “Crepes de blé noir” or “crêpes au sarrasin” or “buckwheat crêpes.”
Happy Crêpe Day! In France, February 2 is the day of the crêpe - also called La Chandeleur (Candlemas). Though religious in origin, the holiday is celebrated throughout France as an excuse to make crêpes, both savory and sweet. Today, we’re talking savory.
Savory crêpes are naturally gluten-free, made with buckwheat flour. This style of crêpe is very popular in Brittany, a region on the Atlantic Coast of France. Typically, one eats crêpes au sarrasin with some hard cider.
The recipe is simple, as follows:
Ingredients:
250 g buckwheat flour
40 g butter, melted
2 eggs
8.5 oz milk (~1/2 cup)
8.5 oz water (~1/2 cup)
pinch of salt
pinch of pepper
oil for pan
Steps:
In a bowl, add flour and make a pit in the center.
Add 2 eggs and start to mix, while adding the milk and water as you stir.
Finally, add melted butter while continuing to stir.
Let rest for 2 hours.
Heat a skillet with oil on medium heat and pour a thin layer of batter.
Cook both sides and add toppings separately, OR, after cooking one side, flip the crêpe and add an egg to the center and grated cheese around the outside.
Carefully fold the crêpe edges toward the center, leaving the egg exposed and cover until the egg is cooked to your preference.
