Galettes / Crêpes au blé noir (Buckwheat Crepes)
Ingredients for 20 Crepes:
500g buckwheat flour
a bit of salted butter
Put flour, egg, salt and melted butter in a bowl. Mix the ingredients together by gradually adding water until the mix turns into a smooth batter. Let the batter rest in the fridge for two hours. Take the batter out again. Put a bit of salted butter in a pan. When the butter has melted, take a scoop from the batter and spread it to a thin crepe. Cook until the bottom is golden. Turn and cook the other side.
Add your favourite ingredients to your own galette. The “classic” addition is with one egg (keep the yolk intact and runny), one slice of ham and some grated cheese. Keep the ingredients in the galette by folding the corners a bit to the centre, like an envelope.