Galette Bretonne Crepe Recipe (Breton style buckwheat crepes)

When we were in Quebec in the summer of 2011, Aaron and I had these amazing crepes in the main Montreal market, Marche Jean-Talon.  It is called Galette Bretonne, from Brittany, France.   We purchased them from this little cozy place and we found a table outside.  Of course, since Aaron is a chef by heart, he had to replicate the crepe on an ordinary day in February of 2013.

Sam likes to help papai shredding the cheese



He does such a good job!



Galette Bretonne Crepe

We also had a sweet crepe for desert made with nutella and bananas, which we were too busy eating and not photographing! Aaron did such a good job!

Galette Bretonne (Breton style buckwheat crepes)

These are the salty and savory crepes from Brittany that we had in Marche Jean-Talon in Montréal, Quebec.

Ingredients

For crepes:

2 eggs beaten

1/3 cup water

2/3 cup buckwheat flour

2/3 cup all-purpose flour

1 quarter teaspoon salt

2 tablespoon melted butter

For filling:

Good quality organic egg, Poached, (one for each galette)

Sautéed spinach

Emmentaler, Swiss or other similar cheese (shredded)

Thin slices of Jambon de Bayonne (or any Spanish or Italian style dry ham)

 How to make

Gently mix all the crepe ingredients to make a thin batter.  You can make this up to a day ahead of time and keep in a sealed container in the fridge.

Premeasure the amount of batter than will thinly coat the size of pan you are using.  A fairly large frying pan should work well, as these tend to be large crepes.  Heat the pan and some oil until it is moderately hot.  Pour in batter and swirl pan to evenly coat in a thin layer.  When one side becomes firm and starts to brown in spots flip over using your hand (be careful as they are delicate, a rubber spatula will help).  Remove from pan when other side cooks.  Repeat until out of batter, recipe should yield 4 large crepes. 

To fill the crepe, add shredded cheese, spinach and ham while it is still hot from the pan. Fold over edges to form a little purse and top off the open area with the poached egg.  Break yolk at table before eating, and enjoy.