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Brunch galettes (savoury crepes)

Galette is the French word for savoury pancake or crepe made with potato or buckwheat flour. Those that I’ve had so far in France and French restaurants are usually made from buckwheat flour. Here’s the really simple recipe for the pancake. After that, you’re free to put toppings of your choice. 

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Crepe recipe serves 2 to 4 people

INGREDIENTS 

  • 2 eggs
  • 2/3 cups buckwheat flour (I use a 1/3 cup measuring spoon)
  • 2/3 cups milk of your choice
  • 1 tsp baking powder

*Halve the measurements to make enough for one person.

DIRECTIONS

  • Mix all the ingredients together. In a crepe pan, use the 1/3 cup measuring spoon and put 1 ½ scoops of the batter onto the hot pan. Wait for 1 minute until it starts to cook. Put toppings on it. I usually don’t fold or flip it, so I just wait another 2 minutes until the sides of the galette start lifting a bit from the pan. Then a use a crepe spatula and put it directly onto a serving plate.

TOPPINGS PICTURED ABOVE

  • The first one is the classic Savoyarde galette: potatoes (with butter, cream, dried basil, salt, pepper and chilli powder), lardon, and French cheese (for this I used La Brique, Camembert, or Delice de Bourgogne).
  • The second one is a salmon galette: sautéed onions, mushrooms, and lots of spinach with a bit of cream, topped with smoked salmon.

 

In the picture below, I prepared the savoury crepe separately and served it as accompaniment to chicken breast with tomato and balsamic vinegar sauce.

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