Translated literally, “galette complète” means Savory Crepe with everything on it, and by everything, the French mean ham, Gruyere & an egg. In the region of Bretagne, where these beauties originated, savory crepes are almost always made with buckwheat flour, making them both gluten free and oh so crispy when done on a flat-top! The dough is easy to make and you can fill the galettes with whatever you want. Here i served mine with just a little mache, ( arugula’s sweeter and more delicate cousin ) topped with balsamic and olive oil. Delicious, healthy and simple.
250 grams buckwheat flour
500 ml Ice-cold water
40 g cooled melted butter or oil
- Beat all ingredients together in a small bowl, in no particular order and let rest for at least two hours (You can make them thin or thick, adding more or less liquid onto either a non-stick crepe pan, a flat-top or a traditional crepe stone).
- Cook on high heat until bubbles start forming on the surface of the galettes. Add your toppings, fold the sides and flip! Cook for another 30 seconds – 1 minute.
- Serve with a salad and a good glass of red wine.