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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.