Ingredients
- 100 g buckwheat flour
- 1/2 ts salt
- 1 egg
- 300 ml milk
- 40 g butter, melted
Preparation
1. Sift the flour with the salt into a bowl. Whisk the egg with the milk, add to the flour, stir, and then add the cooled butter. Mix everything into a smooth dough without any lumps.
2. Let the batter rest in the fridge for at least 60 minutes or preferably even longer.
3. Heat the pan on highest level up until the perfect temperature for roasting is reached.
4. Switch to a low level, pour enough batter for one crepe into the pan and spread it around evenly.
5. As soon as the batter firms up, turn over and roast until done. Keep the crepe warm and roast the next crepes in the same way.
Tip
- Add a few mushroom slices to the batter and serve with sour cream.
- The galettes can be filled with a sweet or savory filling as desired.
This recipe has been tested and approved by AMC.
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