Bastille Day Celebration!
We received this great recipe for a Buckwheat Crepe.
Thank you to Beth for sharing this traditional crepe recipe from the Brittany region of France where her husband is from. He has tasted crepes from around the world and has found our Buckwheat Pancake Mix to very authentic tasting. They have developed this recipe for this crepe and shared it with us.
1 Cup Buckwheat Pancake Mix
1 Tablespoon Canola Oil
1 1/3 to 1 1/2 Cup Cold Water
Make sure your pan is hot (she uses a non-stick crepe pan).
Pour ladle of batter onto a hot pan and twirl the pan around to cover the bottom of the pan.
Cook until the batter has no more bubbles and appears to be dry then turn over and cook until nicely brown and crisp if you want a galette with just melted butter.
You can add other toppings shortly after turning over the galette. Add a tablespoon or two of grated Emmental, a yellow medium-hard Swiss cheese (or a thin slice) and of the same amounts of ham then fold in slightly all sides, roll or fold in half and half again. “Classic fillings” include cheese, ham, egg and butter!