Buckwheat Galettes Recipes

Steps:

• For the crepes: In a bowl, whisk together both flours and salt followed by the egg, milk and cider, making sure there are no lumps. Add the water: you may need more or less depending on how much the flour will absorb. Cover and let rest 2 hours to overnight prior using (does not need to be in the refrigerator).
• When ready, check the fluidity of the batter. You may need to add up to another cup of water so the galette isn't too thick. It should be the consistency of a thin batter. Pre-heat oven to 400 F. Prepare a crêpe pan with non-stick spray, then wipe it so there's no excess. When pan is hot pour a few ladles of the batter evenly and cook about 2 minutes. Add ¼ cup, each Gruyère and ham, followed by a cracked whole egg. Fold each side of the galette so it looks like a square and cook an additional 2 minutes until it's set. Place in the oven for 2 minutes to set the egg.
• Finish the galette with greens tossed with olive oil, vinegar, salt and pepper. Enjoy with a glass of Sparkling Apple Cider from Brittany.

Steps:

• Mix the flour, 1 egg, the milk and a pinch of salt in a jug or bowl. Set aside for 30 mins, or up to 3 hrs. Mash together the mustard, cream and cheese in another bowl. Heat the oven to 200C/180C fan/gas 6, and line two baking trays with baking parchment or foil.
• Melt the butter in a large frying pan, then once foaming, add enough batter to just cover the pan, swirling it to cover the surface in a thin layer (pour any excess back into the batter bowl). Cook until the surface is set and the underside is browning, carefully flip and cook for another minute or 2, then take off the heat.
• Spoon a quarter of the cheese mixture onto the middle of the pancake, using the spoon to create space in the centre to hold an egg. Crack one into the space and lay a few pieces of ham around the edges. Fold each side of the pancake in towards the centre to make a square. Cook in the pan for another 30 secs-1 min, then transfer to a baking tray. Repeat with the rest of the pancakes, then bake for 6-7 mins until the egg whites are set. Serve with fried mushrooms or wilted spinach, if you like.

Steps:

• Combine the buckwheat flour with the sea salt.
• Mix in the egg.
• Whisk in 1 1/2 cups water and continue mixing for a few minutes, until batter is "smooth and elastic" (stated in the original recipe).
• Cover your bowl with plastic wrap and let rest in the refrigerator overnight.
• When ready to make the crepes, mix the milk and the 2/3 cups water into the batter.
• Heat a 10 inch pan over medium heat. Spray the pan with nonstick cooking spray or brush with some melted butter.
• Pour in 1/4 cup of the batter and quickly swirl it around the pan till evenly coated. Cook for 2 minutes, or until the edges start to peel away from the side of the pan and the crepe starts to brown. Flip the crepe over and cook the other side for about one or two minutes. Repeat with the rest of the batter.