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Galettes de Bretagne (French Buckwheat Crepes)

125 grams (4 1/2 ounces) buckwheat flour
25 grams (scant 1 ounce) white flour
3 eggs
200 ml. (3/4 cup +1 T.) milk
100 ml. (1/4 cup +2 T.) water
pinch of salt
1 Tbsp lard
3 Tbs. butter

Put both flours in a bowl and beat in eggs, one at a time. Then
add milk, water and salt. Beat until the batter is smooth. Let
rest 2 hours or overnight.

Grease the crepe pan with lard and put on medium heat. Melt butter
and add to the batter. Pour spoonful of batter in pan* and spread
it quickly. When the edges begin to brown, turn the crepe over
and cook the other side. One minute per side is about right.
Stack them and keep them in a warm oven until ready to fill.

Makes 8-10 10-inch Crepes.

The typical French galette is cooked on a large flat griddle and
the batter is spread with a wooden utensil. However, smaller crepes
can be made in an 'American' crepe pan, and the batter can be spread
by tilting the pan.

This is an authentic recipe (translated from French) for the savory
crepes from Bretagne called "Galettes". Fill them with ham and
cheese, creamed mushrooms, or smoked salmon. Drink hard cider with
them!

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