Galette

When crêpes are made with buckwheat flour they are called galettes. Buckwheat flour is a gluten free flour, so despite the name it has nothing to do with the wheat. It is actually not even a grain but rather a seed.
And the great thing about crêpes is that you can use almost any kind of flour as gluten is not important, eggs are the one that keep everything together.

Galettes are eaten with savoury fillings and I used grated goat-milk Gouda with sliced scallions...delicious, delicious, delicious...

Although a little bit too small, my cast iron pan (22 cm) is perfect for making small cute galettes that I serve as a starter.

Galettes10 galettes
1,5 dl buckwheat flour
pinch of salt
1 large egg

1 tbsp melted butter
1,5 dl water
1,5 dl milk

Put the flour and salt in a bowl. Lightly beat the egg with melted butter and add to the flour. Slowly add the water and milk and beat everything together for about 5 minutes. As buckwheat has no gluten the more you beat the better and easier will be to handle the mixture afterwards. Let the mixture rest in the fridge at least an hour or over night.

Heat a pan, I use cast iron, and pour about 0,5 dl, spread by moving and cook until dark golden. The galette will have many small holes, but do not worry, it should be like that. Turn the galette and cook on the other side until golden.

Important thing to remember is to mix the mixture every time before pouring into the pan as the flour tends to set on the bottom.

Crêpe Day

February 2nd is a Crêpe Day and on this day French eat lots of crêpes. For me crêpes are a true comfort food, so I am gladly adapting this French tradition and celebrating crêpes on their day.

My basic recipe for crêpes has not changed that much over the years, but the filling has been changing and it keeps on changing regulary. Right now my two favourite fillings are nutella & amaretto liqueur and coconut & cajeta (Mexican goat milk caramel).

Crêpes

10 crêpes
1,5 dl flour (I used kamut)
pinch of salt
1 tbsp sugar
1 large egg
1 tbsp melted butter
3 dl milk

Put the flour, salt and sugar in a bowl. Lightly beat the egg with butter and add to the flour. Slowly add the milk and mix well. Let rest in the fridge for at least an hour. Heat a pan (22 cm) and pour about 0,5 dl of the crepe mixture, spread by moving the pan. When golden, turn and cook until covered with golden spots.