Crêpes and Galettes

Just down the drive from the Hammeau there is a 'Moulin de Farine',( flour mill) and it happens to be owned by the daughter of the lady that sold us the hamlet. We went to visit to buy some flour for someone who owns a crêperie in Beziers, Languedoc and got chatting A lovely girl indeed and glad that she will be our neighbour. I shall be buying my flour from them of course.

The day we signed for the house we went for lunch at Crêperie nearby in Baud called Les Vieux Temps. We all agreed how yummy our savoury filled galettes were so I thought I would share a recipe with you.

Savoury or sweet whatever your prefer. Sweet crêpes are made from flour called Froment and usually served with anything sweet, lemon and sugar, hazelnut spread etc and savoury known as Galettes from Blé Noir are usually filled with all manner of savoury combinations. Enjoy with a cup of Breton cider of course!

For the real french Galette, you’ll need ........ ( this is a recipe I follow)

500g buckwheat flour/ble noir

4 dessertspoons of plain flour

1 egg

1 teaspoon of salt

1 cup of milk

40cl cold water

2 dessertspoons of oil

1. 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. An hour will suffice.(Makes about 24)

Savoury fillings. One can prepare crêpes/galettes, leaving one side less-well cooked than the other then prepare the fillings, place the galette (less cooked-side down) 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 and everyone can eat at the same time.

Forestiére - my favourite!

600g mushrooms chopped

60g butter

melted1 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.