Galette De Bretagne

Galette de Bretagne are buckwheat crepes from Brittany, France. This is adapted to our local ingredients version. Replace wheat flour with more buckwheat to make them a gluten-free delicacy for daily meals. The traditional recipe makes savory crepes. For desserts, reduce the amount of salt and add some honey or malty syrup. Using a powerful high-speed blender helps you to hydrate the flours quickly and incorporate tiny air bubbles into the batter. During the cooking, air bubbles will make the crepe lacy and light. You can make crepes and serve them right after cooking, or let them cool to room temperature, cover, and keep them refrigerated for up to 3 days. They can be reheated soft or cooked to the crispiness you like, stuffed with deli meats, smoked fish, cheese, eggs, herbs, etc., for a quick breakfast or lunch.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Blend all ingredients for about 2 min.

Step 2

Preheat a 10-12" heavy-bottomed nonstick skillet. Apply a thin layer of oil using an oiled paper towel. Add ~6oz of batter and tilt the skillet to distribute it evenly. Cook the crepe until its edges are dry, and flip it to the other side. Give it a few seconds and remove it from the skillet onto a plate to cool.

Step 3

Make the rest of the crepes. Let them cool to room temperature. Cover them with plastic wrap to prevent drying. Their taste matures within the next hour t room temperature or when kept refrigerated.

Step 4

Reheat for serving on a hot skillet brushed with a dollop of butter. For breakfast or lunch, you can stuff the crepes with cheese, deli meats, smoked fish, eggs, greens, etc. You can cook your crepe a little longer for better crispiness.

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