Crêpes or Galettes?

All around here there are signs for Crêperies, no shortage on choice of where to partake of this tasty nutritious and sometimes indulgent local dish. I have been doing some research - asking some local people about methods etc taste buds directly testing at a local creperie, (home experimenting and I am not a confident cook) and hope one day to have the actual proper cooking utensil for this simple dish. I am addicted!

Galettes originate from Haute-Bretagne (Upper Brittany), or Gallo country, and Crêpes from Basse-Bretagne (Lower Brittany). Depending if you are a sweet or savoury person, you may prefer the Crepes de Froment (wheatflour pancake) or the Galettes de Sarrasin (buckwheat / ble noir pancakes).
The crêpe Froment is generally used as the sweet version can be coupled with a variety of toppings , traditionally including lemon and sugar or both, hazelnut spread, chestnut spread, anything and everything you fancy. I am a sucker for maple syprup and cream. Not very traditional French but too delicious to care about that sometimes! Calorie overload! I like lemon and sugar for a lower cholesterol indulgence.

My favourite savoury version is Forestière but again the taste buds and choices are there to be tempted with whatever you choose. Ham, cheese and egg is very popular. I want to try spinach, parmesan and roasted cherry tomatoes. Maybe swop parmesan for mozzarella and the spinach for basil another time!
Traditionally, Breton cider in a cup would accompany this wheat fest!

For a Galette, you’ll need " ( makes about 24)
Recipes vary of course this is just one I have followed

500g buckwheat flour
4 dessertspoons of plain flour
1 egg
1 teaspoon of salt
1 cup of milk
40cl cold water
2 dessertspoons of oil

Sieve the flour into a large bowl. Make a well in the centre and add the egg and salt. Mix well. Whisk in milk and 5cl water. Add the oil and leave to rest for up to 24 hours but one hour is fine. Some people like to prepare crêpes/galettes, leaving one side less-well cooked than the other.


To cook
Turn the batter. Heat a non-stick pan, put a light knod of butter in
(swirl the pan to distribute the melting butter ; the pan must be hot
enough to hear the butter fry but not too hot for the butter must not
get brown !), pour a small laddle of batter on the pan while swirling it
to distribute the batter evenly (this is the important trick !).
Don't forget crepes must be very thin ! Cook until golden brown, turn
the crepe upside down and cook the other side the same way.
Do that again for each crepe.

You can prepare fillings in advance, cook the galette (less cooked-side down) and place on a preheated pan and garnish. Once garnished, reheat gently, fold and serve immediately.

However, some people cook the galettes completely, leave to cool, brush with melted butter, garnish, fold and reheat in a preheated oven (200°C) for about 6 minutes. The advantage here is that they can be prepared in advance and reheated. Also, everyone can enjoy eating them at the same time!

MY FAVOURITE FILLING……. Galettes Forestière

600g mushrooms, chopped
60g butter, melted
1 onion, chopped
1 clove garlic, crushed
1 tablespoon chopped parsley
4 teaspoon cream
salt/pepper

1. Melt a little butter in a pan. Add the onion and sauté for 5 minutes. Add mushrooms and garlic and continue cooking until mushrooms are cooked. Throw in the parsley. Spread the rest of the melted butter on the galettes. Add the mushroom mix and a teaspoon of cream.
2. Fold the outer parts of the galette into the centre, forming a square. Reheat in a preheated oven (200°C) for 6 minutes.

ENJOY!!!!!!!!!