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French galette bretonne Buckwheat crepe

This is a crepe that is very friable and delicate.
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Print Recipe
Course Breakfast, Dinner, lunch
Cuisine French

Equipment

  • crepe pan

Ingredients
  

  • 2 Eggs large
  • 1½ cups whole milk
  • 2 TBSP unsalted butter melted
  • ½ tsp sea salt
  • 1 cups Buckwheat flour

Instructions
 

  • In one bowl add eggs, milk and butter. Mix thoroughly with a hand held mixer or whisk.
  • In another bowl add the buckwheat flour and salt. Whisk well.
  • Mix the wet ingredients into the dry ingredients. Use a hand held mixer or whisk and mix well.
  • Let the batter sit for 30 minutes at room temperature.*
  • Heat the crepe pan over medium to medium low heat.
  • Is using a non-stick pan you do not need grease. If not non-stick use a cooking spray such as PAM.
  • Pour about 3-4 ounces of batter onto the hot crepe pan.
  • Using the Rateau (crepe spreader), spread the batter around the crepe pan. Continue to spread the wet batter until you have a fairly uniformly thin crepe.
  • Fill the crepe as described in the next recipe. Fillings are only limited by your imagination.*
  • Once filled and folded, carefully remove the crepe with a large spatula, laying it onto the serving plate.

Notes

The batter can be made and then put in the refrigerator overnight. I suggest not going beyond about 24 hours. Best is to make the batter, then let it rest for about 30 minutes. You can prepare the filling ingredients during this time.
Make sure to pre-cook things like bacon or uncooked saugage. The time the filling ingredients cook is about as long as it takes to set an egg or melt the cheese. Not long enough for items like bacon.
Keyword breakfast crepes, buckwheat crepes, crepe filling, Crepes, Galette bretonne crepe filling
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