Galettes bretonnes - Savoury crêpes

In my office, we all enjoy good food. So when one colleague offered to organise a soup tasting, everybody joined into the challenge and it turned in that, every Tuesday, one of us will cook a soup for the 12 others people.

I missed the first round last week - cause Chicken Pox - I thus missed the butterchicken soup :(
Tomorrow, it's my turn. But because I just can't do like anybody else, I decided to prepare galettes and crêpes for everybody. Naaah! I actually offered to prepare galettes and crêpes to celebrate Bastille Day - the French national day. I'll take another turn in the soup tasting challenge.

As a French native, people always expect high standing dishes from me. Well, with galettes and crêpes, no doubt, it will be a hit!

Given time constraints, it was galette and crêpes dinner for the dinosaur family!

Galettes are savoury crêpes made with Buckwheat flour and filled with cheese, ham, mushrooms, tomatoes, whatever you like - a savoury treat for gluten-intolerant, that can be turned into a sweet GF treat depending on the filling! Gluten-intolerant will enjoy these crêpes with chocolate, cinnamon, sugar, fruits, jam, whatever you like most.

Ingredients (~15 galettes)

- 330 g Buckwheat flour - 5 g salt - 1 egg - 20 g melted butter - 800-900 ml water (depending on the flour quality)

Preparation

Mix together the flour, the salt, the egg and the melted butter. then gradually mix in the water. Depending on the flour quality, you may need to adjust the amount of water between 80 and 90 cl. You want the batter not too thick but not too runny. When you spoon it, the batter should form a continuous but flowing ribbon. It is recommended to rest the batter in the fridge for one hour at least.

Cooking

Preheat the pan* (if you have a crepe pan, it's better, but it works well without - in spite of my French origins, I don't have one) and add a tsp of butter*. Before it starts burning, reduce the heat to 3/4 of the maximum heat and pour a ladle of batter into the pan. Quickly spread the batter in a circle. You should see sort of lace pattern on the surface of the galette. When possible,* flip it over, add your filling and cook for 2 or 3 more minutes.

Bon appétit!

Filling (suggestions)

Tonight, we enjoyed a generous portion of tasty cheese, a slice or two of shaved ham, pre-cooked mushrooms and two slices of tomato as a filling for our galettes. I'll post later some more ideas to fill your galettes. Any suggestions or personal experimentation? Please leave a comment!

Tips

* If the pan is too hot, your galette will look like cardboard and it wouldn't be nice, so make sure you manage the heat.
* You don't need to add butter in the pan between each galette. And for those who watch their weight, prefer the use of an oil spray to minimise the amount of fat, or wipe off the excess of fat

* If the galette sticks to the pan, it means that it is not cooked enough, wait a bit more