Breton Crêpes (Breton Galettes)

Buckwheat crêpes eaten as dishes, traditionally garnished with ham, eggs and cheese (galette complète).

~15/20 galettes.



  1. Mix flour, salt, egg and water. (In this order to avoid dry flour)
  2. Let it rest one hour at room temperature.
  3. Cook the galette on a crepe-maker or a big flat pan.
  4. When garnishing, heat the galette again with a bit of salted butter.

Always keep the crepe-maker’s T stick in water while cooking so the dough doesn’t dry on it. It will then be easier to spread the dough.


French · Cheesefare