Pancake day or “chandeleur” (for the French) is here! Last year I shared with you the recipe of the sweet crêpes and promised to share with you the savory version of them…..well this day is today!
First of all, for all those who don’t know, crêpes are a specialty from Brittany a beautiful region situated in the west of France. This region has an amazing culture mixing Celtic culture, gorgeous landscape of cliffs and the ocean, beautiful castles and traditional villages as well a very rich and various food. It is one of my favorite place in France!
In Brittany, savory and sweet crêpes are named differently: sweet crêpes are called crêpes and savory crêpes are called galettes. The difference of name also come from the fact that the recipe is a little bit different: crêpes are made out of wheat flour and milk and galettes are made of buckwheat flour and water.
Galettes can be garnished with pretty much everything! The most popular is ham cheese and eggs, but you can make also potatoes bacon and cheese or smoked salmon, cream cheese and chives. In this recipe, I did tomato sauce, cheese and egg. Also, I know that the flavor of the buckwheat is not for everyone so in this recipe, I added wheat flour as well, so the buckwheat won’t be as strong. In the traditional recipe, only buckwheat flour is used, so If you want to make the original recipe you can switch the cup of flour with a cup of buckwheat flour.
- 1 cup buckwheat flour
- 1 cup wheat flour
- 1 egg
- 3+ 1/3 cup water
- 1 tsp salt
1- In a large bowl, add the buckwheat and the wheat flour. Add a teaspoon of salt and the egg and mix.
2- Add the water little by little until the preparation is smooth. Let rest for 1 hour.
3- Add 1 teaspoon of oil in a large pan (the best is to get a crêpe pan). Once the pan is hot, add a little bit of the mixture ( usually a bit less than half a laddle for me), spread it around the pan and let cook for a couple minutes, then flip it. It as to be golden on each side.
4- Add the garnish of your choice and enjoy by itself or with a salad.
Like for crêpes, galettes are meant to be thin, so make sure to not add to much of the preparation in the pan. It takes a little bit of practice but after a couple galettes made, it will be much more easier!
I hope you will enjoy this recipe and like always let me know in the comments if you liked it or tried it before!
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