Buckwheat savory crepe or galette is a traditional dish in Brittany (Bretagne) Fance.

- you will need a large flat pan (preferably cast iron)
- a crepe spreader (shaped like a T) can be called a “râteau” or “rozell”

For the batter:
- 2 cups of buckwheat flour
- 4 cups of filtered water
- 1 egg (optional)
- 1/4 cup of oil
- 1/2 tsp salt
- herbs (optional)

For the filling:
- ham
- eggs
- cheese

Mix the flour, egg, oil, salt, herbs and water and let it rest for at least 30 minutes. The batter should be of a thin consistency but will thicken just a little. (If it is too tick, add some water). If it is too thin, wait longer than 30 minutes.

- heat up a flat pan. This works better on a seasoned cast iron flat pan. It has to be flat!
- oil it well with a paper towel or a rag
- delicately spread a full ladle of the batter using the T shaped tool.
- cook for 2 to 3 minutes and add some Swiss cheese or your favorite cheese
- add an egg in the middle
- spread the egg white without breaking the yoke
- once the white starts cooking add a slice of cut up or broken ham
- when the white is completely cooked it is time to break and spread the yoke.
- by now the crepe batter (galette) should be golden and cooked through
- fold the galette in a square shape and serve with salted butter on top (which will melt) and with some hard cider
This dish cannot wait to be eaten. It is better eaten right away.
Bon appétit.

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