Galette, the savoury Crêpe (Updated - v2)

The 'salty' version of Crêpes with buckwheat flour. ChezTeddy under the control of HoneyBear ☺

Preparation You'll only need: A large pan, preferably a Crêpe pan with a flat rim If you like eggs, you'll need a normal small pan, too A larger bowl for the dough
Ingredients (for 2 persons) 250 g Buckwheat flour 500 mL water 7 g coarse sea salt 1 egg salted butter
The dough Check that there is cidre in the fridge! Place the ingredients (250 g flour, 500 mL water, 7 g salt, 1 egg) in a larger bowl and mix well with a whisk. Leave to stand for 1 to preferably 2 hours.
Doing the galette Grease the pan with some salted butter. Check the dough and see that it's really liquid. If not, add a little bit water and mix well. Give some dough with a ladle into the pan, turn the pan in the air, so that the dough spreads thin over the full pan. When the dough starts to have little bubbles, shake the pan a bit to losen the Galette, turn it around, then you can (while the second side gets baken) put the toppings. Great with egg, ham, salami, cheese, mushrooms... All Galettes should get folded like on the first picture, the other pictures were taken before folding them, to show what's on them.

"Tradition" also called "Complète"

with cooked ham, grated Emmentaler and an egg

Galette "Farmer"

with potatoes (cooked and sliced), smoked ham, spring onions, Crème fraîche and grated Emmentaler

Galette "Fisherman"

with salmon, plenty Crème fraîche and some spring onions

Galette "Hunter"

with king oyster mushrooms, Serrano ham and spring onions

Crêpes

Great with marmelade, Nutella or applesauce!

French Crêpes. Chez Teddy under the control of HoneyBear ☺

Preparation You'll only need: A large pan, best would be a special Crêpe pan with a very low rim A blender A bowl
Ingredients (for 2 persons) 250 g flour 2 eggs 500 mL milk A pinch of salt 1 Tbsp. sunflower oil 2 Tbsp. Cointreau or Grand Marnier
Preparation Give all ingredients into the blender and let it mix until it's a smooth mush. Pour that into the bowl and let it rest for an hour. Heat up the pan and grease it slightly. Give some dough with a ladle into the pan, turn the pan in the air, so that the dough spreads thin over the full pan. When the dough starts to have little bubbles, shake the pan a bit to loosen the Crepe, then turn the Crepe around to continue with the other side. That's it.