***note*** This post does seem quite frivolous in light of the events in Nice last night, however, I wrote and scheduled this earlier in the week.
This week’s Cook the Book Fridays recipe from My Paris Kitchen is a classic you’ll find all over Brittany – buckwheat galettes (crêpes made with buckwheat flour). These are savoury crêpes, not your Nutella-filled or sugar topped ones and are meals in themselves. When we took a trip to Brittany back in 2009, we indulged sometimes 2x a day 😉
When I am in Paris, I always stop by Crêperie Beaubourg…
or Breizh Café…
David’s recipe was one I found challenging despite the fact that it looks fairly simple. Like David mentions, the first couple of crêpes/ galettes are always going to be “trials” that you can’t count on working out! I had my fair share of trial galettes I can tell you! I don’t have a cast iron pan here which is what I would want to use, I think (though his recipe does just call for a non-stick pan which I used) and I found it hard getting the balance between too thick and too thin in terms of the actual galette. My pan didn’t seem hot enough (though it was at the highest temperature) and my galettes (even the thinnest ones) took much much longer than 1 minute to get “dark brown” on the first side. I never got quite the lacy-ness which characterises the galettes, though my two attempts were very tasty! Now I have a big bag of buckwheat flour I am inspired to tweak the recipe (I am thinking more egg, maybe using milk instead of water and adding a touch of plain (all purpose) flour) over the summer. After all, the sky’s the limit in terms of fillings!
A version of David’s recipe for buckwheat crêpes can be found here, otherwise, get the recipe for Buckwheat galettes (crêpes) with ham, cheese and egg on p 135 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.