Crêpe Breton

Bonjour,

Crêpe Breton and galette are everywhere in Brittany. We are eating crepes quite often as other Brittany people and making crepes are easy, with just a few ingredients and the crepes came out delightful. Ever since we moved to the origin of the crepe and just like the other local people, we eat crepes all year long at any time of the day.

Crepes and galettes are selling at every weekend market, festival, brocante or flea market in this Brittany region. In west of Brittany, they called "crepe au froment" wheat flour for the sweet crepe, meanwhile "crepe de blé noir" buckwheat flour for the crepe with savory filling. But for the Bretons in east of Brittany, they just simply called "galette" for the buckwheat crepe. From savory to sweet filling, galettes with sausage, crepes with nutella, sugar or fruits filling, crepes such a delicious treat!

CREPE (CREPE AU FROMENT)

Ingredients;

200g flour
2 eggs
1 tablespoon sugar
40g salted butter, melted
500ml milk

METHOD;

- In a large bowl, whisk together flour, egg and sugar.
- Add in melted butter and milk little by little and whisk until smooth. Rest the batter for at least 1 hour.
- Heat up crepe pan or skillet over meduim heat and lightly brush the pan with butter.
- Pour a ladle of the batter into the hot pan, tilt the pan to spread batter evenly.
- Flip the crepe once the edge peel off easily and continue cooking until the other side lightly brown.
- Repeat with remaining batter. Serve with any filling of your choice.

Happy cooking!