Breton Crêpes (Breton Galettes)
Buckwheat crêpes eaten as dishes, traditionally garnished with ham, eggs and cheese (galette complète).
~15/20 galettes
500g buckwheat flour
1 egg
70cl water
Mix flour, salt, egg and water. (In this order to avoid dry flour)
Let it rest one hour at room temperature.
Cook the galette on a crepe-maker or a big flat pan.
When garnishing, heat the galette again with a bit of salted butter.