Depending on the region in Brittany, there are many ways to prepare WHITE WHEAT FLOUR CRÊPES.
As a family recipe, for approximately fifteen crêpes:
Preparing the batter:
Mix the flour, the sugar and the salt in a large bowl. Make a well in these dry ingredients. Separately, mix the eggs and only 1 cup of the milk and pour them in the well while mixing steadily with a wooden spoon.
When the batter is thick and smooth, add the other cup of milk gradually to ensure that the ingredients blend perfectly. Then melt the butter and mix it into the batter along with the liquid flavoring. If the batter is too thick, correct it by adding up to ¼ cup of water. The batter must not be too liquid. If they are flour lumps you can beat the batter with a whisk (max. 15 seconds). It must rest for 2 hours at room temperature before you start cooking the crêpes.
You can prepare your batter the day before; in that case let it rest in your fridge. The batter will naturally ferment and become thicker, so add another ¼ cup of water to the batter and stir well just before cooking.
When you are ready to cook, heat the griddle with butter, use enough batter to cover it and spread the batter swiftly with the help of a wooden spreader. Let it cook for 2 minutes over high heat. Turn it over and let it cook for another minute and a half. Serve with the desired filling.
If you don´t have a crêpe griddle, you can use a large frying pan or a skillet. After pouring the batter in the pan or skillet, quickly tilt the pan in all directions to spread the batter all over the bottom of the pan. When it is cooked on one side, flip the crêpe in the air and then cook the other side for a minute and a half.
For approximately fifteen galettes:
Preparing the batter:
Mix the buckwheat flour and the coarse sea salt in a large bowl. Make a well in the center and break the egg into it. Start mixing the batter with a wooden spoon and gradually blend in the water until the batter is smooth and fluid.
BE CAREFUL! The batter must not be too thin.
If there are flour lumps, you can beat the batter with a whisk (max. 15 seconds). Let it rest for at least 6 hours in your fridge, but not more than 24 hours.When using the batter, stir it firmly between each galette.
You can increase the buckwheat taste of the galettes by adding rye flour or tone it down with whole wheat flour. In any case, respect the total amount of flour by reducing the equivalent amount of buckwheat flour accordingly (maximum substitution 30%). If you cannot eat eggs, you can also remove them from the recipe. It still works!
If you buy special buckwheat flour or a batter mix, please check for the supplier instructions.
Making the galettes:
Grease the griddle (you can also use a thick bottom cast iron frying pan with a low rim) with butter, bacon fat, goose fat or palm grease to prevent the galette from sticking to it. When the griddle, is really hot, ladle as much batter as is necessary to cover the griddle and spread the batter swiftly with the help of a wooden spreader. If you don´t use a griddle, after pouring the batter in the pan, quickly tilt the pan in all directions to spread the batter all over the bottom of the pan.
Cook for 2 -2 ½ minutes over medium heat. Lift the edges with a spatula and if the underside is nicely brown, the galette is ready for turning delicately. Turn the galette over. Butter it by putting little bits of butter on its upper side. It is now ready for filling.
If you plan to have a galette party, we would recommend that you prepare the galettes and the fillings some time in advance to avoid being overwhelmed at the last moment. ln this case, do not cook the galettes for too long. This way they will not harden and/or break apart, when you reheat them. Reheat over medium heat and add some butter before filling them.