Ok, a bit of fun today for lunch, it is Friday after all! I am still in my Crêpes buzz, but this time savoury. This way is far from being the traditional way to serve “galettes” but who cares. It will keep for a few days in the fridge and you can use any toppings you want and in the oven it goes! Here we go.
Buckwheat Crepes Mix:
- 300g of Buckwheat flour
- 100g of white flour
- 1 tbsp of active yoghurt
- 1 egg
- 30cl of water
Put all the ingredients in a bowl but the water and start mixing. Add the water little by little until you get a smooth ribbon like texture. Cover with cling film and let it rest for a couple of hours in the fridge.
( like for the previously posted crepes); Melt 200g of butter and with some kitchen towel and an elastic band, make a little bun. Heat up a shallow frying pan ( or a crêpes one for that matter), dip your little bun in the butter and rup all over the pan. With a ladle, spread the mix quickly and evenly and turn on the other side when cooked for another little bit. Repeat the operation and stack the crêpes. Set aside.
Put your favourite topping on the open “galette”, in this case I used a lovely Irish tomato chutney, organic onions from my neighbour and Caís na Tire sheep’s cheese from county Tipperary. Fold as shown, lay on a baking tray, a “little” bit of butter on top and bake at 200c for 10-15 minutes… That’s it!