Pâte à Galettes (Buckwheat Crêpe Batter)
This savory buckwheat crêpe, called a galette, is typical of the Brittany region, and is the best batter to use for savory crêpes. Be careful, though, never to say crêpe in Brittany when you’re talking about the buckwheat version; they are very proud of their difference, and a galette is a galette!
Hands-on: 15 minutesTotal: 1 hour 15 minutes
- 1½ cups buckwheat flour
- ½ cup all-purpose flour
- 2 tsp. salt
- 2 Tbsp. plus 1 tsp. butter
- 4 eggs
- 2 cups water
- Sift the buckwheat flour and the regular flour and pour them in a large bowl. Add the salt, and stir well.
- In a small saucepan, melt 2 tablespoons butter over very low heat. Take another large bowl, beat the eggs firmly, then slowly add the water and melted butter. Make a well in the flour. Slowly pour in the egg and water mixture, and whisk very firmly. Cover with a damp cloth and leave at room temperature for one hour.
- In a medium nonstick skillet (preferably a crêpe pan), melt 1 teaspoon butter over medium-high heat. Wipe out the pan with a paper towel. Then take a small ladleful of batter, pour it in the center of the pan, and immediately swirl the pan so that the batter spreads all over it. Cook until the rim of the galette detaches itself from the pan, then use a wooden spatula to flip it on the other side. Cook for about 1 minute.
- Pile up the galettes on a large plate, cover with aluminum wrap, and put the plate over a small saucepan filled with water. Place over low heat to keep them warm.