I adore crêpes. The French version. Lacy and paper-thin. Next Tuesday we celebrate Shrove Tuesday. The last day before Lent. Pancake day in our house. Traditionally Lent is a time of abstinence and giving things up. In days gone by Shrove Tuesday was the last chance to use up butter and eggs which were forbidden during Lent.
My family would happily eat crêpes for breakfast, lunch and dinner on Shrove Tuesday. The possibilities are endless. Filled with jam for breakfast. Decadent chocolate or Nutella creations for dessert. With big scoops of ice-cream on the side. And savoury pancakes in between. Our particular favourites? Salmon, chives and cream fraiche. Smoked ham and cheese.
When we visited Niseko earlier this year, we were blown away by the galettes served at the local crêperie. As in France their savoury crêpes, the galettes, were made with buckwheat flour. Golden and nutty. Deliciously crisp on the edges enveloping a soft, cheese laden filling. Absolutely divine. Here is the link to that post.
So this year on Shrove Tuesday we will be feasting on galettes. I dutifully purchased the buckwheat flour ( a gluten free flour) and not having used this ingredient before was curious to have a trial run. Here is the result. Simply scrumptious.
Buckwheat Galettes With Ham, Gruyère and Brie.
Makes 18 20 cm round galettes
For the Galettes
2 1/2 cups milk
50 g butter, melted and cooled
1 1/4 cups buckwheat flour
generous pinch of sea salt
extra butter for frying
For the Filling
200g Brie, roughly chopped
200g Gruyère, grated
250 gm smoked ham, thinly sliced and roughly torn
3 spring onions, finely sliced
To Prepare the Batter
MIX the eggs, milk and butter with a pinch of salt.
GRADUALLY add to the buckwheat flour, stirring until you have a smooth batter.
ALLOW to stand for at least an hour in the refrigerator. The batter should be the consistency of pouring cream. Stir in a little extra milk if required.
WHILE the batter is standing in the refrigerator prepare the fillings.
To Make the Galettes
PREHEAT the oven to 150 C.
HEAT a crêpe pan or non-stick frying pan on high until very hot.
ADD a sliver of salted butter. When the butter has melted, but before it browns, use a paper towel to lightly spread the butter evenly over the surface of the pan.
Ladle 2 -3 generous dessertspoons of batter into the pan.
Swirl the pan around so the batter coats the base. This needs to be done quickly, as the galette will start to cook immediately.
Cook for a minute then flip with a spatula and cook the other side for 20 seconds. You will know the galette is ready to be flipped when the edges are brown and it releases easily from the pan.
Repeat the process until all of the batter has been used. Keep the galettes warm in the preheated oven.
RETURN the pre cooked galette to a moderately hot crepe pan or skillet.
PLACE ham, cheeses and spring onions in the centre of the galette.
ONCE the cheese begins to melt, fold in the edges of the galette to form a square and continue cooking for a further minute.
Repeat with the remaining galettes. Serve immediately.