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Crepes Brittany style (Galettes bretonnes complètes)
Crepes Brittany style (Galettes bretonnes complètes)
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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.
Homemade spinach and egg pie that is easy to prepare. With this recipe you can make a healthy tasteful pie that can be serve warm directly from the oven together with a green salad, or it fits cold to bring on a picnic.
This is a homemade remake of the traditional French Bûche de Noël. Instead of a big log it's made in small single portions. The fun part is to do the decoration on top of the cake, and sense you have many small logs you can decorate them all different from each other if you like.
This is a perfect and easy recipe for home made baguettes. They get soft on the inside and crispy on the outside, like real baguettes from the bakery. The dough need to rest for 10-12 hours before you can cook them.
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