How to Prepare Homemade Buckwheat Flour Crepe "Galette"

Hey everyone, hope you are having an incredible day today. Today, we're going to make a special dish, Recipe of Any-night-of-the-week Buckwheat Flour Crepe "Galette". One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Buckwheat Flour Crepe "Galette", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Buckwheat Flour Crepe "Galette" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can have Buckwheat Flour Crepe "Galette" using 11 ingredients and 6 steps. Here is how you cook that.

I made a savory buckwheat flour galette into a cafe-style version.

Spread the batter thinly and make it large! You don't have to let the batter rest! Enjoy with wiener sausages or vegetable of you choice. Recipe by 100%fancy!

Ingredients and spices that need to be Make ready to make Buckwheat Flour Crepe "Galette":

1. Galette batter
2. 50 grams Buckwheat (soba) flour
3. 1 pinch Salt
4. 50 ml Water
5. 50 ml Milk
6. 1 Egg
7. Toppings of your choice ( I used the following toppings this time)
8. 2 slice Ham (bacon)
9. 1 Cheese
10. 1 Egg
11. 1 dash Fresh parsley

Instructions to make Buckwheat Flour Crepe "Galette"

1. Combine the buckwheat flour, salt and egg, and mix.
2. Add the water and milk a little at a time, and mix well until the mixture is no longer lumpy (if you have time, let it rest for 1 hour).
3. Heat a frying pan, and coat with butter. Spread the batter thinly in the frying pan.
4. When the batter becomes dry and crispy, arrange the ham and cheese on top, leaving a space in the middle to add in the egg.
5. Break the egg into the middle of the gallete. Once the egg white becomes slightly firm, fold in the corners.
6. When the egg yolk is half-done, scatter parsley, and it's ready!

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