Buckwheat Crêpes or Galettes Normandes

Buckwheat crêpes  or Galettes Normandes are a traditional main dish in both Normandy and Brittany. These crêpes are savory and traditionally filled with ham, egg and cheese (du jambon, des oeufs, de la fromage)

Ingredients

• 330 g buckwheat flour
• 10 g salt
• 1 egg
• 75 cl water (some people I know add hard cider instead)

Directions

Whisk together all the ingredients until smooth. Cover and chill overnight or at least for 1-2 hours

Heat a non-stick 10inch skillet over medium heat. Pour a bit of oil in a shallow dish and wipe the skillet with a paper towel dampened with the oil between each crêpe that is made.

Pour about 1/4 cup of batter into the pan and tip the pan in a circular motion to cover the entire bottom of the skillet.

Crêpe/galette will begin to look dry as it cooks. Use a spatula to lift the edge to check for cooking stage. You want the crêpe to be only lightly golden. This is more difficult to determine because of the color of the flour but the edges should curl slightly.

If it is ready to turn, you will be able to slide the crêpe back and forth in the skillet when you “shake” the skillet back and forth. Either flip from the skillet or use a spatula to assist as you turn the crepe over.

Stack cooked crêpes on a warm dinner plate. This recipe makes about 10 crêpes/galettes.

Filling Ideas

1. Our favorite is to put shredded gruyere cheese on the crêpe while the flip side is cooking. Fold the top 1/3 of the crêpe down, bottom 1/3 up, left 1/3 in and right 1/3 in towards the center (leaving an exposed portion of melting cheese) to form a square and slide on to a warm plate to serve.
2. Another option is to add thinly slice ham to the cheese.
3. Sauté fresh mushrooms and diced onions. When almost done add fresh spinach and cook just until wilted. Be sure to drain any liquid before placing a spoonful in the center of the crêpe and then fold as above.
4. For a simple traditional filling, fry and egg and place in the center of the crêpe before folding. This is the point that I become a cheese fanatic – I put a bit of shredded gruyere on the crêpe first and then top with the egg.

Bon Appetit!

Buckwheat crêpes with gruyère cheese, ham and mushrooms