GALETTES COMPLèTES (BUCKWHEAT CREPES)
If you can make pancakes for breakfast, you can certainly make crepes for dinner. These savory ones from Brittany - which use buckwheat flour and are filled with Gruyère cheese, ham and egg - are nutty, earthy and incredibly satisfying any time of day. Loosen the batter, if needed, using beer, water or hard cider; it all works equally well. Once you get the hang of the tilt and swirl, you can have your family fed in minutes, and unlike those nerve-shredded times when you brightly declare "It's breakfast for dinner, kids!" - which children everywhere know is a sign that something is wrong for Mom - this is one instance where you can announce it, and mean it: Everything is actually alright. Galettes complètes are meant to be a meal.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, snack, one pot, main course
Time 8h30m
Yield 6 crepes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk 3 eggs with 1 cup water until frothy and uniform. Sift in buckwheat flour, and whisk until as smooth as a new can of paint. Season with salt and whisk to combine. Cover batter and refrigerate overnight (at least 8 hours, or up to 24 hours).
- Heat a 10-inch nonstick skillet over medium-low. Ladle in 1/4 cup of batter, then quickly tilt the pan in a clockwise motion to swirl the batter all the way to the edges into a perfectly round, very thin pancake. The batter should disperse quickly; if it is too thick - and doesn't swiftly radiate to cover the width of the pan - you'll need to stir a few extra tablespoons of water into the batter and try again with a second crepe. Expect to lose the first two or three crepes as you get used to the swirling motion, the amount of batter to add and the hotness of the pan. When all three factors align, you can make six savory crepes in about as many minutes.
- When you feel you have the hang of it and are ready to go live, ladle in 1/4 cup batter, swirl and allow crepe to set for just 10 seconds. Crack an egg in the center, and use the back of a spoon or a small rubber spatula to spread the egg white, which will allow the egg to cook evenly in the amount of time it will take the cheese to melt and the galette to crisp. Sprinkle about 1/3 cup Gruyère across the surface, then tear 2 or 3 pieces of ham and set them flat on top, surrounding the egg yolk.
- Allow the crepe to crisp up and brown on the bottom while the egg cooks sunny side up, and the ham warms through, 3 to 4 minutes. In Brittany, these are cooked on a large, round cast-iron griddle, and the four sides of the galette are folded in to become a large square before being slid onto a plate. This is harder to do in a slope-sided pan, but try it if it suits you - you'll want to fold the sides about 1 minute before the egg is done cooking. Otherwise, an open round is just fine. Slide it onto a plate, and repeat with remaining galettes.
- Season with salt and pepper. Drink with hard cider, not too cold.
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Karim Rihi
[email protected]These crepes were a bit too sweet for my taste. I think I'll use less sugar next time.
Lamiis laki Naanita
[email protected]I'm not a big fan of crepes, but these were actually really good.
Felecia Henderson
[email protected]These crepes were amazing! I'll definitely be making them again soon.
Abdulai Rahama
[email protected]These crepes were a bit too thick for my taste. I think I'll make them thinner next time.
Hemraj Hemraj
[email protected]I love the buckwheat flour in these crepes. It gives them a nutty flavor.
Kawsar Xan
[email protected]These crepes were perfect! I can't wait to make them again.
Sarai Rauda
[email protected]I'm not sure what I did wrong, but my crepes turned out really dry.
Maggies “U#a” Loganr
[email protected]These crepes were delicious! I would definitely make them again.
Rabeeh Ibraheem
[email protected]I had a hard time getting the crepes to flip without breaking. I think I need more practice.
Kinza Fk
[email protected]These crepes were a bit bland for my taste. I think I'll add some more salt and pepper to the batter next time. But overall, they were still pretty good.
MAZHAR Freed
[email protected]I love these crepes! They're so versatile. You can fill them with anything you like. I've tried them with ham and cheese, Nutella, and even peanut butter and jelly. They're always delicious.
dangerousboy123 dangerousboy123
[email protected]These crepes were a hit! I made them for breakfast this morning and my kids loved them. They're so easy to make and they taste great. I'll definitely be making them again.
Queen Huia
[email protected]I'm not a huge fan of buckwheat, but I thought I'd give these crepes a try. I was pleasantly surprised! They were really delicious. The buckwheat flavor was subtle and not overpowering. I served them with Nutella and bananas. Yum!
Manelisi Royal
[email protected]These buckwheat crepes turned out amazing! The batter was easy to make and the crepes were cooked perfectly. They were crispy on the edges and soft and chewy in the middle. I filled mine with ham, cheese, and a fried egg. My family loved them!