Want to make the best Breton Crepes? Breton Crepes are a great fall back recipe to have, they can be made sweet or savoury.
Here is my best Breton Crepe recipe for you to try….
In July, my wife and I were fortunate enough to go to France and England for a mid-year holiday. We loved France, the food was great and the weather amazing. Anyway, Breton crepes are at all the markets and they are delicious. I will share a recipe of classic buckwheat crepes with you and some filling suggestions.
My mate in London had a Le Creuset crêpe pan that he never used, so he offered it to me knowing that I would definitely make use of it. It is amazing.
Galettes De Sarrasin (Buckwheat Crêpes)
250g buckwheat flour (about 2 cups)
large pinch of salt
1 cup milk (250ml)
1 cup water (250ml)
1-2 Tblsp oil canola, peanut, sunflower, soya
Add the liquid gradually, stirring constantly until a smooth and lump free batter is achieved (you can use a whisk).
Rest the batter for 2 hours at room temperature, just before making the crêpes, thin the batter with 1/4 cup of water.
Heat a shallow frypan, griddle or crêpe pan over a medium heat, spray with a littler oil and add a spoonful of the mixture, spreading it out to cover the base of the pan with a thin layer.
I use a galette paddle to spread the batter.
Cook the crêpe until the batter is golden brown, then turn it over, crack an egg on top, as soon as the white has set, sprinkle it with some nice cheese, maasdam, emmenthal or a good melting cheese like edam.
At this stage add some rashers of previously cooked streaky bacon, fold in the edges of the crêpe to form a square and flip it over to colour the other side and melt the cheese. Serve immediately while very hot.
Other flavours and fillings:
Diced cooked apple, caramelised onion and chèvre.
Mushroom, chicken and béchamel sauce.
Fresh tomato, mozzarella, baby spinach and basil.
Egg, smoked salmon, capers and crème fraiche.
Let me know how my best breton crepe recipe works for you…comment below