I love making crêpes – they’re the perfect food to make for guests, especially when you live in New York and your American friends are thrilled just to see you flip them in the air.
So today we decided to share our recipe for savory crêpes with you. Hope you like it!
La Galette, or the Savory Crêpe
Yvette Caron Soriano & Christophe Caron, Délice & Sarrasin
(Makes 20 – 30 crêpes)
- 35 oz of farine de sarrasin(buckwheat flour)
- 50 oz of water
- 1.5 oz of salt
- 1 egg
Rapidly whisk the batter ingredients in a large container until reaching a smooth consistency. Refrigerate overnight.
This savory batter can be used with any ingredients of your choice! Below is a recommended classic from Délice & Sarrasin, which is shown in the photos: La Chantou.
(To fill one crêpe)
- Coconut oil (or butter or regular oil)
- 1 egg
- Salted butter to taste
- Handful of gruyere cheese
- 2 thin slices of Parisian ham
- Handful of mushrooms
Turn stove to 325 degrees fahrenheit (220 celsius), heating a large, round pan. Grease with butter or oil (coconut oil is best!), then spread a thin and even amount of the batter, allowing to cook for 2 – 3 minutes until crispy, flipping over halfway through.
Add salted butter on top of the cooked galette.
Crack one egg and spread across the galette.
Add a good handful of shredded gruyere cheese and two thin slices of ham (preferably Parisian ham).
Lightly cook sliced thinly sliced mushrooms in olive oil, garlic and parsley, then add to galette.
Fold the galette, closing the sides to create a rectangle. Complete with a small amount of salted butter on top and garnish with the same ingredients used in filling.