Crêpes and galettes

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Published on 3 January 2025 by Andrew Owen (1 minutes)

I discovered the joys of Breton cuisine, and a liberal attitude to serving alcohol to children, on a French camping trip in my mid-teens. I was particularly taken with the sweet and savory pancakes (served with local cider). I was reminded of this by a recipe I found in my New Zealand road trip journal, but these days I would never put eggs in the batter for galettes. However, I will sometimes use the galette batter for sweet as well as savory pancakes. The traditional Breton galette recipe is vegan and gluten-free (buckwheat not actually being a type of wheat). My favorite savory filling is ham, cheese and mushroom. My favorite dessert filling is banana, brown sugar and Grand Marnier, flambéed.

Crêpe

  • 250 g plain flour
  • 4 eggs
  • 500 ml whole milk
  • 1 tbsp sugar
  • 50 g butter
  • 1 pinch of salt

Galette Brettone

  • 250 g buckwheat flour
  • 700 ml water
  • 1 tsp salt
  • 1 pinch ground black pepper