breton crepe

The Breton Crêpe, as it’s known on the west coast (or Galette everywhere else). Beware, once mastered this is a moreish savoury dish which works equally as well with sweet fillings, and will have you coming back for more, and more, and more…

Preparation: 10mins
Cooking: 10mins

Ingredients :

8 ounces of buckwheat flour, known as Farine de blé noir
Pinch of salt 2 eggs
1 pint of cold water
1.5 ounces of melted butter.

Your choice of fillings, such as cheese, ham, tomatoes, sausage (a siblu favourite!), smoked salmon, creme fraiche – or any mix of the above

Preparation:

1. mix the ingredients to form a batter, and leave to rest for two hours.
2. Grease a large frying pan and tip in your batter to form a very thin pancake.
3. When this is cooked through, add your fillings and flip the corners of the crepe over to form a square.