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Origin: France - Region: Bretagne.
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.
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