Crêpe Galettes
“Originating from Bretagne (Brittany) in the northwest region of France, savory crêpes are referred to as galettes, and prepared with buckwheat flour, which is naturally gluten free.”—Aminata Dia, Le French owner & chef
Ingredients
- 1½ c. buckwheat flour
- ¼ tsp. salt
- 2½ c. milk
- 1 egg
- 1 tsp. clarified butter (for cooking)
Directions
- In a large bowl, whisk together buckwheat flour and salt. Then add milk and egg and whisk vigorously until batter is smooth.
- Cover and refrigerate batter for at least 2 hours (or preferably overnight).
- Heat medium-sized skillet or crêpe pan over medium heat. Grease pan with small amount of butter and using small ladle, spoon about 4 oz. of crêpe batter into hot pan, tilting pan so bottom surface is evenly coated.
- Cook over medium heat, 1 to 2 minutes per side or until crêpe is golden brown. Flip crêpe and spread filling on top of the crêpe (add any filling of your choice, such as sour cream, shredded cheese, sliced grilled chicken, tomatoes, and spinach; or shredded cheese, ham, sautéed mushrooms, and fried egg).
- Cook another 2 to 3 minutes, or until cheese is melted and filling is warm. Serve immediately.