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Crepes Brittany style (Galettes bretonnes complètes)
Crepes Brittany style (Galettes bretonnes complètes)
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15 Reviews.
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Wheat flour crêpes in lower Brittany or buckwheat galettes in upper Brittany are eaten with eggs, ham, sausage or cheese... or simply what you prefer. It is usual to drink a typical cider from Brittany to the crepes.

Ingredient List for 12 servings:
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250 gr Buckwheat flour
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75 gr Flour
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2 tablespoons Salt
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2 tablespoons Olive oil
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750 ml Water
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1 medium Egg
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800 gr Cheese
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200 gr Ham
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30 gr Arugula
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1 medium Paprika
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30 gr Mushrooms
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20 gr butter
Instructions:
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Chop the mushrooms and paprika.
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Divide the ham in thin slices.
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Cut the cheese in to thin slices.
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Put the 2 different flour in a bowl.
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Add the egg and salt in the bowl.
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Add the olive oil and the water in the bowl and stir slowly.
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Let the bowl rest in the fridge for 1 hour.
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Heat up and butter a frying pan. Add 100 ml of the dough in the frying pan.
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When the crepe is don on one side flip it over.
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Add some cheese on half the side, and then add some ham, paprika, arugula and mushrooms. Finish to add some more cheese as a last layer.
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Fold the crepe so it looks like a half moon. And flip it over.
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Time to serve directly on the plate to be eaten warm.
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It is good to do the crepes one by one.
A selection of recipes from the same country.
This recipe is from France , Bretagne.
This is a traditional recipe of the famous Alsatian flammekueche also known as tarte flambée that my grand-parents used to do every Sunday. They are traditionally baked in a wood-fire oven which makes a crispy bottom with slightly burned edges with a creamy topping. But don´t worry with modern ovens they are also easy and tasty to prepare. Using a wood-fire oven was part of the Sunday evening entertainment at my grand-parents.
A traditional French cheese cake is made with a pie bottom and has a high fluffy cream cheese filling. This pie crust is made with some cacao powder which makes the cake different from its original.
This is a gluten free version of the traditional Alsatian tarte flambée. The taste is a little bit different, but the topping is the same. The bottom is thicker than the original ones do to the gluten free flour, which makes is less stretchy and harder to roll out. With this recipe you can serve all your friends including the ones with gluten intolerance a tasteful tarte flambée.
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