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Crepes Brittany style (Galettes bretonnes complètes)
Crepes Brittany style (Galettes bretonnes complètes)
3.9
6 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.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.
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