Crêpes and Galettes

Summary

Ingredients

• 250 g wheat flour
• 4 egg (s)
• 50 grams sugar
• 500 ml milk
• 1 pinch (s) salt
• 250 g flour, (buckwheat flour, blé noir)
• 25 g wheat flour
• 2 egg (s)
• 1 pinch (s) salt
• 250 ml water
• Butter for the pan

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Instructions

1. When preparing crêpes and galettes, it is less important to follow the respective recipes correctly than to use the right equipment.
2. You first need a decent crêpes pan. A cast iron crêpes pan (e.g. from Le Creuset) has proven itself here. Pans with a Teflon coating are less suitable. Nothing bakes here, but you can`t distribute the dough well in the pan, more on that later.
3. A squeegee is also required to distribute the batter in the pan. This can be a T made of round wood, but also a device that looks like the rake in roulette.
4. Third, you need a wooden sword with a blade width of approx. 3 cm and a length of around 30 cm. (see recipe pictures)
5. Crepes:
6. For the crepes, mix the wheat flour, sugar, milk and a pinch of salt into a smooth dough that is not too thick.
7. Brush the pan with just a little butter (about 1/4 teaspoon) and preheat on the stove (with a setting scale from 1 - 9 to about 6 - 7). Put the batter in the middle of the pan with a ladle. (With a pan dia of 24 cm you need approx. 50 ml. Not more, otherwise the crepe will be too thick!) Immediately distribute the dough evenly in the pan with the squeegee in a rotating, pulling motion. It has to be done quickly and you rarely have a second attempt because the dough sets immediately. With the wooden sword I loosen the crepe at the edge, drive underneath and turn it. Bake again for 1 - 2 minutes, the first crepe is ready. Spread as desired and fold up to a quarter and serve.
8. If you put too much butter in the pan (or even with Teflon pans) the dough slips back and forth in the pan and you cannot distribute it intelligently. In the once buttered pan you should be able to fry 4-5 crepes without any problems before buttering again.
9. In the simplest version, the crêpes are eaten with salted butter and sprinkled with sugar. Alternatively, the crêpes can also be served with jam, Nutella, etc. coat.
10. Galette:
11. Galettes are the hearty version of crepes.
12. They consist of buckwheat flour, a little wheat flour, eggs, a pinch of salt and water. The preparation is analogous to that of the crêpes.
13. Galettes can be topped with ham, fried eggs, cream mushrooms, etc. There are also supposed to be people from a European island who fill galettes with sauerkraut and sausages!
14. The classic drink with crêpes and galettes is cider (apple wine).

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