A galette Breton, which is a staple here. It's a buckwheat crepe about 13" or so, folded, with fillings. This had ham, onions, cheese, a few steamed pototo slices, and egg. The recipes I've seen use only buckwheat flour, not a mix of wheat and buckwheat flour like you usually see. The crepes are thin and crisp, not spongy. The fillings are not lavish so it makes a nice lunch.
I have buckwheat flour.
ReplyDeleteI just might try this.