Recipe by Mark Bittman – Alternate recipe below
- 1 cup buckwheat flour
- 1 ⁄ 4 cup all-purpose flour
- 2 eggs
- 1 ⁄ 2 cup milk, plus more if needed
- 2 tablespoons butter, melted and cooled
- 1 ⁄ 8 teaspoon salt
- Butter for cooking
1. Put the buckwheat and all-purpose flours in a large bowl with the eggs, milk, melted butter, and salt. Add 1 cup water and whisk until smooth. (You can do this in a blender if you like.) If the batter isn’t quite pourable, add a little more water. Let the batter rest at room temperature for 1 hour or cover and refrigerate for up to 24 hours.
2. Heat the oven to 200°F. Put a large skillet (preferably nonstick or well-seasoned cast iron or steel) over medium heat and wait a couple of minutes; add a small pat of butter. When the butter melts, spread it over the surface. Stir the batter with a large spoon or ladle and pour about 2 tablespoons into the skillet. Swirl it around so that it forms a thin layer almost covering the bottom of the pan.
3. When the top of the crêpe is dry, after about 1 minute, turn it and cook the other side for 15 to 30 seconds. (The crêpe should brown only very slightly and not become at all crisp.) Bear in mind that the first crêpe almost never works, so discard it if necessary.
4. Repeat the process, adding butter to the skillet and adjusting the heat as needed, until all the batter is used up. Stack the crêpes on an ovenproof plate and hold in the oven, then fill and fold them all at once. Or better still, fill and fold each crêpe while it’s still in the pan and serve as it’s ready; if you want the filling warmed, keep the pan over low heat for a few minutes.
5. To fill and roll or fold crêpes: Put the filling over half the crêpe, fold over the other half to enclose it, then fold in half again. Or put the filling in the center of the bottom third and start rolling at the end with the filling.) Return to the skillet and warm gently to heat the filling if you like. Slide it onto a plate and serve.
Alternate Untested recipe
Recipe from Chocolate & Zucchini
Makes 12 crepes
- 200 grams (7 ounces) buckwheat flour
- 50 grams (1 3/4 ounces) all-purpose flour
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 500 ml (1/2 quart) milk (dairy or non-dairy)
- 500 ml (1/2 quart) water
- 1/2 recipe for 6 crepes
- 100 grams buckwheat flour
- 25 grams all purpose flour
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 1 cup water
- Put the flours and salt in a large mixing bowl and dig a little well in the center. Break the eggs into the well, and whisk them gradually into the flour in a circular motion. Pour the milk in slowly, whisking all the while. Add the water, still whisking.
- Cover and store in the fridge for at least 2 hours; overnight is best.
- Take the batter out of the fridge and prepare all the fillings beforehand. Whisk the galette batter again, as some of the flour will have settled at the bottom of the bowl.
- If you’re making several galettes in a row, preheat the oven to 150°C (300°F). This is where you’ll keep the galettes warm while you make the others.
- Heat up a large skillet over high heat and pour a little oil in a small bowl. When the pan is very hot, dip a folded paper towel into the oil and use it to (very cautiously) apply a sheen of oil on the surface of the skillet. Pour a ladleful of batter in the skillet, and swirl the skillet around so that the batter spreads out in a nice, even circle. Let cook on medium-high heat for 2 minutes, peeking underneath with a spatula from time to time to check on the cooking.
- Flip the galette when it’s nicely golden underneath, cautiously or brazenly depending on your self-assurance. Put the fillings of your choice in the center of the galette. If using an egg, break it cautiously and gently maintain the yolk in the center with the eggshell or your spatula until the white has set enough to hold it in place.
- When the other side of the galette is nice and golden too, fold it as best you can: the traditional way is to fold the four sides in and make a square galette, but when there’s a lot of filling and the galette isn’t very big that’s a little difficult, so just fold two sides in. Oil the pan again before cooking the next crêpe.
- Put the galette in a large baking dish or on a cookie sheet and into the oven to keep warm while you make the others. Serve with a green salad and liberal amounts of cidre brut, an alcoholic apple cider from Brittany.