As a child, we often had “pancake” night where we would have 2 savoury pancakes and 2 sweet, if we could fit it in! Looking back, I now know that my mother’s version of a pancake was instead crepes and galettes. The difference between the two is that crepes are made from plain flour and are served with a sweet topping and a Gallette is made from buckwheat flour and savoury. Below I have a Galette recipe with an egg, as I have seen in France, and is one of my favourites.
You can serve a galette with ham and grated cheese inside. Or a crepe tastes delicious with lemon juice at sugar, fruit jam and of course, Nutella!
Makes 6 crepes or galettes
- 1/2 cup plain flour
- 1/2 cup buckwheat flour (or plain flour if making crepes)
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 pinches sal
- 2 tablespoons butter, melted
- Extra eggs for the filling if making the savoury galette
In a glass bowl, whisk together the flours and eggs. Slowly add the milk and water while whisking. Once combined, add the salt and butter and continue to whisk until you have a nice smooth batter.
Heat a large frypan or griddle pan on a medium heat. Grease the pan with a thin layer of butter and/or oil. Pour in about 1/4 cup of the batter onto the heated bad and tip side to side so the batter covers the base of the pan. Cook for about 2 minutes on the first side, or until brown and then flip.
If making the savoury galette, crack an egg in the middle of the galette and allow the white to set. Then fold the sides of the galette into the middle, to form a parcel and place on a plate to serve. You may wish to sprinkle a little salt on top.
Otherwise, for a crepe, just cook the other side and serve with our favourite topping. Enjoy!