Ingredients
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5
-
100
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30
-
3
-
3
-
500
-
-
-
-
-
-
-
-
-
Directions
Galette De Bretagne (Buckwheat Crepes from Brittany, France), This authentic recipe is from a small fishing village in Brittany France, and makes up a huge amount (about 100 galettes) which are like crepes but for savoury fillings The recipe is from a local restaurant so use the CHANGE feature to scale the amounts down to your needs Do try and use real buckwheat flower Hard to find but worth it The trick is to prepare before hand, so get your mixture ready, then grate your cheese and prep your ham, spinach etc Note that the ingredients only caters for the galettes and not the fillings which you make to order For the usual filling described below, plan on also having an egg, two thin slices of ham, and a handful of spinach leaves per galette , This is the best crepe recipe I have found I have used the Alton Brown recipe in the past with mixed results, but this one was much easier Allowing the batter to sit in the refrigerator overnight may be the key; not a single crepe turned out bad The first time I made it I accidentally used AP flour, forgetting that I had buckwheat flour and they still turned out perfect!, this recipe seems to have way too much flour! Was it printed wrong? 5 kg flour? I did the math and did a smaller version of the recipe and sure enough it was more like a paste rather than a crepe consistency Can anyone confirm what the correct ingredient amounts are?
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Steps
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1
Done
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Put the Dry Buckwheat Flour and Salt Into the Bowl, Then With a Spoon Push the Mix to the Edges of the Bowl Leaving a Hole in the Center. |
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2
Done
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Then Pour Some of the Milk and Add Some of the Eggs Into the Center of the Bowl. |
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3
Done
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With a Spoon Slowly Fold in a Little of the Flour Into the Liquid and Mix, Always Keeping the Liquid Soupy in Texture. |
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4
Done
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Continue to Slowly Add the Milk and Eggs to the Center of the Bowl and Fold in the Flour in This Way So the Mix Is Never Sticky but Rather Always Soupy. |
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5
Done
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Doing This Results in a Non-Lumpy Mix That Is Very Smooth. |
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6
Done
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Mix For a Few Minutes With an Electric Mixer, While Slowly Adding the Water to the Bowl While Mixing. |
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7
Done
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Add the Water as the Flour Thickens So That the Mixture Doesn't Become Sticky. |
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8
Done
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the Final Mixture Should Be More Watery Than You Would Expect For North American Pancakes, Roughly the the Consistency of Melted Chocolate. |
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9
Done
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Note: a Secret Tip For This Recipe Is to Add at This Point a Table Spoon of Beer to the Mix For Every Egg You Added, as the Malty Beer Really Brings Out the Flavor of the Buckwheat. |
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10
Done
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Leave For a Few Hours in the Fridge. |
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11
Done
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After the Mix Is Chilled, Check the Consistency, If It Is Too Hard (most Likely) Then Add Enough Extra Water to Make Mix Smooth. |
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12
Done
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Again, It Should Be Smooth, Silky and as Runny as Melted Chocolate. |
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13
Done
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the Mix Is Now Ready to Use. |
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14
Done
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to Make Each Galette, Heat Up Two Elements on Your Cooker. |
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15
Done
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One at Maximum Temperature, the Other on a Medium Heat. |
