It was Doctor Amel Seghouani , a top functional medicine doctor with a practice in London, the one who first introduced me to the famous Galettes, crepes from Brittany in France. Thank you Doc, I love them and they are perfect for brunch. What is special about these crepes is that they are made with “Buckwheat”, a whole grain that many people consider to be a superfood, it is also gluten-free and a good source of fiber.
The classic Galette would be a combo of Gruyere cheese, ham and a fried egg but they are delicious too with smoke salmon or juts about any savoury filling you fancy. Buckwheat is indeed perfect for savoury crepes!
They are served with the filling of your choice placed in the middle of the galette, which is then folded into an open or closed envelope.Up to you.
The Doctor was kind enough to gift me the flour to prepare this wonderful light and nutritious dish. Coming from Amel , of course it had to be organic buckwheat flour so here is a picture of the one I used to prepare the galettes. However, any buckwheat would do.
The doctor recommended to leave the patty dough for at least two hours before making the crepes and ideally overnight so the buckwheat ferments better. I left them overnight in a bowl which I covered with cling film.
Without further ado, here is the recipe for the Breton Crepes
250ml of water
1pinch of sea salt
150 g organic buckwheat flour (about a cup)
Put the buckwheat flour in a bowl with the sea salt and add the water.Whisk all the ingredients till the crepe batter is smooth
Allow the dough to rest ideally overnight but if you can’t wait, then about 2 hours will do.
In a large hot pan, melt a bit of butter and add about 4 tablespoons of batter to the pan.
Cook the crepe until it is moist on the top and golden underneath
Serve with a filling of your choice
Bon appetit mes amis!