Galette Paysanne | Emerils.com

Ingredients

• For the Crepes:
• 1 1/2 cups buckwheat flour
• 1 cup bleached all-purpose flour
• Pinch of salt
• 2 tablespoons unsalted butter, melted and slightly cooled
• 2 cups milk
• 2 large eggs
• Clarified butter
• 16 (6-inch) squares parchment or waxed paper
• For the Filling:
• 1/2 pound bacon, chopped
• 8 large eggs
• 1/4 cup heavy cream
• Salt
• Freshly ground black pepper
• 1 tablespoon finely chopped fresh parsley leaves