Galettes (Buckwheat Crepes)
Servings 6 crepes
Equipment
- Mixer
- 12" cast iron frying pan
Ingredients
For galettes
- 3 large eggs
- 1 cup water
- 150 grams buckwheat flour (1¼ cups)
- ¼ teaspoon kosher salt
For filling – options (or create your own)
- Eggs
- Gruyère cheese, grated
- Ham, spec, proscuitto, or similar, thinly sliced
- Spinach, cut into pieces and wilted by poring hot water over spinach
- Mushrooms, thinly sliced and sauted
Instructions
Prepare batter
- In mixer fitted with paddle, mix together eggs and water until frothy.
- Sift in buckwheat flour and beat at least 5 minutes, until a smooth as a new can of paint.
- Add salt and beat to combine.
- Cover and refrigerate at least 8 hours and up to 24.
Prepare galettes
- Heat 12" cast iron frying pan over medium-low burner.
- Ladle ¼ to ⅓ cup of batter into heated pan. The amount will on the thickness of your batter. Quickly tilt pan in a circular motion to swirl batter over entire pan and all the way to the edges. If the batter does not spread quickly enough, add a small amount of water and try again with a second crepe. Almost all instructions warn that you probably will need to discard your first crepe.
- Allws crepe set approx. 10 seconds and then add filling. In Brittany, home of galattes, many different fillings are used, so experiment.
- For a classic filling, first crack an egg in the center, spread the white with the back of a spoon or spatula. Next, sprinkly approx. ⅓ cup grated Gruyère cheese across the surface, and place 2-3 small pieces of thinly-sliced ham around the egg. Season with salt and pepper.
- Wait for crepe to crisp and brown on bottom. If you added an egg, cook until the egg is sunny side up.
- Fold in the four sides of the galette to create an square with an open center.
- Serve and prepare next crepe.
Notes
Adapted from Galettes Complètes (Buckwheat Crepes), Gabrielle Hamilton, New York Times.