Crepes

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Creative Commons License photo credit: imgdive

This one was different from the crepe I normally was used to. This one was salty and filled with all stuff you love. And this one also had a special name that is Galette 🙂

Galette was my first brush with French cuisine as Paris was our landing port.Jessica and Sebastian our friends Palaiseau (a quaint suburb 40 minutes away from Paris)made for me and Q mouth watering Galettes!

Galette is the original term for Crepes except for the fact that Galette is the salty version while Crepe is sweet. From the look of it I thought I will be able to take in atleast two of the galettes till I had one! Its quite filling and a full meal in itself. Check it out!

All Purpose Flour – 2 cups

Buckwheat flour / wheat flour – 2 cups

Eggs – 4 nos

  1. Mix all the above and make a soft dough
  2. Start adding milk (1-2 cups) and continuously whisk the dough avoiding lumps. The idea is to get a running batter stage
  3. While whisking the batter add melted butter (1-2 cups) and keep whisking till you get a smooth running batter (almost like Indian dosa batter) devoid of any lumps
  4. Heat a pan and add a dash of butter. Pour out a ladle of batter on the pan. Lift the pan and tilt it sideways to make a batter run and make a neat circle
  5. After 2 minutes flip and cook the other side.
  6. Add fillings of your choice and close to make it look like a semi circle
  7. Serve hot!

Options for filling: Beaten egg with herbs and / or cooked vegetable and/ or cooked meat

Till next time…happy cooking!

Meet Jessica and Sebastian…. currently pursuing PhD studies! All the best for your future guys!

jessicasebastian

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