A Dinner Party of Crepes and Galettes

French Buckwheat Galettes Recipe

Ingredients (make 12 medium size galettes)

330g buckwheat flour

1 heaped teaspoon sea salt

750ml cold water

1 egg (optional - remove it for vegan galettes)

For greasing the pan: light olive oil or vegetable oil, a sheet of kitchen paper.

1. Mix the buckwheat flour and salt in a large baking bowl. Add the cold water in 3 or 4 goes, whisking well after each time. Add the egg (it is optional as it just adds colour to the galettes - remove if vegan) and mix well. Cover the bowl of batter with cling film and rest in the fridge for an hour and a half (I made mine the day before and let it rest overnight).

2. When the batter has rested, take it out and stir it well before use. Pour some light olive oil or vegetable oil in a small bowl, tear a sheet of kitchen paper and fold it in 4.

Put a crêpe pan (or a shallow non-stick pan, 20 or 25cm diameter preferably - alternatively, and if you are so lucky to have one, use a galette pan) over a medium heat. When the pan is hot, dip the piece of kitchen paper in the oil and grease the pan. Pour a small amount of batter (you can use a ladle to do so but do not fill it completely or you will end up with very thick crepes; it should be the equivalent of 2 or 3 tablespoons). Swirl the pan quickly so the batter coats the bottom evenly. When bubbles start forming at the top, delicately turn it over with a spatula. Cook the other side for 2 minutes (account for 2 minutes on each side) and transfer onto a plate. Repeat until there is no batter left.

Notes:

- You can stack your galettes on a large plate and cover with aluminum foil to keep warm before serving. Have some topping ready so each person can make their own filled galette.

Bon appétit!

French Crepes Recipe

Ingredients (make 12 crepes)

200g sifted plain flour

2 eggs

20g melted butter (plus extra cold butter for frying the crepes)

400ml milk

75/100ml cold water

Optional: 1 tablespoon rum or orange blossom water

1. Put the sifted plain flour in a large baking bowl and form a well in the centre. Add in the eggs and melted butter and whisk constantly while pouring the milk until you get a very smooth batter (you can also add a tablespoon of rum or orange blossom water if you feel like it; it gives the crepes a wonderful flavour). Transfer the batter through a sieve into a large jug (this will remove any remaining flour lumps). Cover and rest for two hours at room temperature (if you plan on waiting longer than that before, put the batter in the fridge directly).

2. After the batter has rested, stir in a bit of cold water to dilute it (75 or 100ml depending on how thick or thin you would like your crepes).

3. Put a crêpe pan (or a shallow non-stick pan, 20cm diameter preferably) over a medium to high heat. Melt a small knob of butter in the pan. When it starts sizzling, pour a small amount of batter (you can use a ladle to do so but do not fill it completely or you will end up with very thick crepes; it should be the equivalent of 2 or 3 tablespoons). Swirl the pan quickly so the batter coats the bottom evenly. After a minute or so, flip the crepe delicately on its other side with a large spatula. Cook for another 30 seconds and transfer onto a plate. Cover with tin foil to keep the crepes warm.

Repeat with the rest of the batter.

Savoury toppings ideas:

- ham, grated gruyère cheese, sautéed mushrooms, bechamel sauce, baby spinach, goats cheese, other types of cheeses (for a four-cheese galette for example), thin slices of tomatoes (when in season), fried eggs, pear slices, walnuts and honey (those three go well with baby spinach and goats cheese). And if you want to go with fancier ideas, one of the nicest galettes I have ever tried was served with fondue of leek (leek julienne slowly cooked in butter, white wine and cream) and sautéed scallops.

Sweet toppings ideas:

- jam (my favourite in crepes is apricot), chocolate sauce, sugar, lemon, salted caramel sauce, poached pear slices, toasted slivered almonds, caramelised apples, berries, whipped Chantilly cream, ice cream.

I put all the ingredients in individual bowls and little plates and let my guests create their own flavour combinations. I am always curious to see what are other people's choices and how they mix it. My personal favourite is a crepe topped with dark chocolate sauce, slices of poached pears, toasted almonds and a bit of whipped Chantilly cream.

And of course, the nicest drink idea to accompany this feast is a good cider just like in Brittany (I wish I had the adorable little Breton bowls to serve it in).