How to make Galettes Bretonnes: easy recipe to travel to Brittany from home

Name: How to make Galettes Bretonnes: easy recipe to travel to Brittany from home
Ingredients: Buckwheat flour (250g/0.5lb for 12-15 crepes depending on your pan size) - although it’s not the most common flour, you can still find it in mainstream supermarkets.; Water (700ml/3 glasses for 250g/0.5lb of flour); Salt (one tea spoon for 250g/0.5lb of flour); You'll need salted butter for cooking, or vegans can use olive oil.; Shredded cheese (30g per crepe); Ham (1/5 slice per crepe); Eggs (one per crepe); Salt and pepper for seasoning; Scallops (three to five per crepe); Leeks (50g per crepe); Asparagus (two per crepe); Brandy or cognac (two table spoon per crepe); Nutmeg for seasoning; I often simply add mushrooms and onions to the complète.; Or do a cheesy one with goat cheese, walnuts and rocket.; A mix of potatoes and sausage can be delicious too.

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When we make galettes bretonnes, I dream of the waves and Celtic legends and hear bagpipe music. Travel to Brittany with this galette recipe!

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Ingredients

Buckwheat flour (250g/0.5lb for 12-15 crepes depending on your pan size) - although it’s not the most common flour, you can still find it in mainstream supermarkets.
Water (700ml/3 glasses for 250g/0.5lb of flour)
Salt (one tea spoon for 250g/0.5lb of flour)
You'll need salted butter for cooking, or vegans can use olive oil.
Shredded cheese (30g per crepe)
Ham (1/5 slice per crepe)
Eggs (one per crepe)
Salt and pepper for seasoning
Scallops (three to five per crepe)
Leeks (50g per crepe)
Asparagus (two per crepe)
Brandy or cognac (two table spoon per crepe)
Nutmeg for seasoning
I often simply add mushrooms and onions to the complète.
Or do a cheesy one with goat cheese, walnuts and rocket.
A mix of potatoes and sausage can be delicious too.