Crêpes et galettes (Pancakes and Buckwheat Pancakes)

Once you've mastered the simple recipe for Crêpes et galettes (Pancakes and Buckwheat Pancakes) from Rachel Khoo's The Little Paris Kitchen cookbook, you can have fun experimenting with your favourite toppings.

Introduction

The Americans have burgers and hotdogs, the English sandwiches. The French? They have
crêpes and galettes. Originally from Brittany, they have been adopted as the national snack, and
tiny booths serving hot discs of doughy goodness can be found on virtually every Parisian street
(or so it seems). Order a crêpe with a simple sprinkle of sugar, or choose from a list of fillings
such as chocolate spread or crême de marrons (sweetened chestnut cream) – or try egg, cheese
and ham in a buckwheat pancake. If you’re eating them the traditional way, they should be washed
down with a glass of Breton cider.

Ingredients

For the crêpes:
200g plain flour
a pinch of sugar
a pinch of salt
2 eggs
about 600ml milk
melted butter, for frying
For the galettes:
200g buckwheat flour
a pinch of salt
about 600ml water
melted butter, for frying

Instructions

To make the crêpes, mix the flour, sugar and salt in a bowl. Make a well in the centre and crack in
the eggs. Gradually mix the ingredients together, adding enough milk for the batter to have the
consistency of double cream. Don’t overmix as this will make rubbery crêpes. Refrigerate for a
minimum of an hour, or overnight.

Heat a 15–18cm crêpe pan and brush with some melted butter. Stir the batter and add more milk
if necessary to give it the consistency of double cream (it may have thickened on standing). Pour
50–60ml of the batter into the pan and quickly swirl the pan so the batter covers the whole of the
inside. Cook for 1 minute, loosen around the edge with a spatula, then turn the crêpe over and cook
for a further minute. Slide the crêpe out of the pan* , then repeat to make 10–12 crêpes altogether,
greasing the pan with butter in between each one.**

To make the galettes, mix the flour and salt in a bowl. Make a well in the centre and gradually mix
in the water, adding only enough for the batter to have the consistency of double cream. Don’t
overmix as this will make rubbery galettes. Refrigerate for a minimum of an hour, or overnight.
Before using, whisk again and add more water if necessary. Cook the same way as the crêpes.

* Don’t worr y – the first one always tends to come out a little wrong.
** To keep the cooked crêpes/galettes warm: place them on a baking tray, cover loosely with aluminium
foil and place in the oven at 120°C.

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