Galettes Bretonnes with Smoked Salmon and Mustard and Dill Sauce

Put the two flours together with the pinch of salt in a bowl, mix and make a well in the middle, then add the 3 eggs and the water. Now mix everything well with the hand mixer and then add enough milk to make a nice, thin batter - it should really be much more liquid than a normal pancake batter.

Then let the dough rest for a good hour and, if necessary, stir in some milk again, as the flour can swell again during that hour.

Now stand a pan on the stove over medium heat, add a few drops of oil and wipe off the excess oil with kitchen paper. there must be no oil to be seen. Now remove the pan from the heat and put a ladle of the batter into the pan, move the pan so that the batter is well distributed and then put it back on the stove.

When the dough is well thickened, turn the galette over and fry again for about 1 minute from the other side, then remove from the pan and place on a wire rack and let cool down well. Do the same with the rest of the dough.

The dough is enough for 10 buckwheat crepes, but you only need 6 for this recipe, I always make a little more because my husband always eats a few with sweets.

Mash the two confit garlic cloves with a fork and then mix with the sour cream and lemon zest and then season everything with salt. Now put a galette on a board, put a tablespoon of sour cream on it and spread it well and also spread some of the salmon on it.

Now roll up the crepe and wrap it in cling film - like candy - and knot the ends well. Fill the 5 other crepes in the same way and let them steep in the refrigerator for at least 2 hours.

Put the rapeseed oil together with the sugar, vinegar and mustard in a tall container, roughly chop the dill and add to it. Now puree everything finely with the magic wand and then season with salt.

To serve, take the rolled crepes out of the fridge, cut the knots with scissors and wrap them out of the cling film and then use a very sharp knife to either cut the crepes at an angle or cut them into slices.

Place the dei galettes bretonne on a plate and pour the sauce over the galettes and sprinkle a little with dill. We had a mixed leaf salad with it.