• Buckwheat recipes •

500 g of PGI Brittany-made buckwheat flour®

1 pinch of coarse salt

Water

• In a bowl, mix the flour and salt.
• Pour the water in gradually while stirring so the batter is smooth and liquid.
• Leave the batter to rest for 3 to 12 hours (depending on your taste) in the fridge before using it.
• In a very hot and properly greased crêpe pan, quickly smooth out a ladle of batter.
• Once the edges start to brown, turn it over with a spatula.
• Keep the galettes warm before filling them with whatever ingredients you like.

• ham,
• grated cheese,
• egg.

Recipe created by the crêperie
La Farigoule (Ploërmel-Morbihan)