John Myers
Ingredients for 11 servings:
- 250 g buckwheat flour
- 3 eggs
- 350 ml milk
- 300 ml water
- 50 g butter, soft
- 2 tsp salt
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes
The galettes are frozen and can be quickly processed into galettes complètes when needed.
Mix the ingredients thoroughly with a mixer and let rest at room temperature for one hour. This amount of batter will yield approximately 11 galettes. Bake the galettes on a crêpe pan; a crêpe spreader and crêpe turner are very helpful. Place the finished galettes on a piece of wax paper and stack them. After baking, wrap the galettes tightly in the wax paper to form a roll. The rolls are perfect for freezing and can be used as needed to make a complete galette, for example.
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