Should you find yourself in a Breton Creperie and order the Breton Buckwheat Crepes, you might get a strange look from your waiter. In many parts of Bretagne – mostly to the north and east – crepes are sweet pancakes, while galettes are a savory meal made of buckwheat, water, and salt, and are often stuffed with spinach, cheese or ham.
¾ cup plus 1 tbsp buckwheat flour
1/3 cup all-purpose flour
1 2/3 cup milk
2 tbsp. butter, melted
1 tsp. salt
Whisk all ingredients until the batter is completely smooth and let rest in the refrigerator for 2 hours. Melt a pat of butter in a pan or large skillet over low-medium heat. Add three tablespoons of batter into the pan, swirling until the bottom of the pan is covered in batter. Cook for one minute. Using a spatula, loosen the edge of the galette and gently flip upside down. Cook for one minute. Transfer to a plate and keep warm and repeat with remaining batter. Makes 10 servings.
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