Galettes de Bretagne (french Buckwheat Crepes)

Galettes de Bretagne (french Buckwheat Crepes)


  • 125 grams (4 1/2 ounces) buckwheat flour
  • 25 grams (scant 1 ounce) white flour
  • 3 eggs
  • 200 ml. (3/4 cup +1 T.) milk
  • 100 ml. (1/4 cup +2 T.) water
  • pinch of salt
  • 1 Tbsp lard
  • 3 Tbs. butter


Put both flours in a bowl and beat in eggs, one at a time. Then add milk, water and salt. Beat until the batter is smooth. Let rest 2 hours or overnight. Grease the crepe pan with lard and put on medium heat. Melt butter and add to the batter. Pour spoonful of batter in pan* and spread it quickly. When the edges begin to brown, turn the crepe over and cook the other side. One minute per side is about right. Stack them and keep them in a warm oven until ready to fill. Makes 8-10 10-inch Crepes. The typical French galette is cooked on a large flat griddle and the batter is spread with a wooden utensil. However, smaller crepes can be made in an 'American' crepe pan, and the batter can be spread by tilting the pan. This is an authentic recipe (translated from French) for the savory crepes from Bretagne called "Galettes". Fill them with ham and cheese, creamed mushrooms, or smoked salmon. Drink hard cider with them!

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