There is inherent luxury in a crêpe. Even the word sounds expensive. But the culinary irony is that it could not have a more common history, or be more simplistic to make. If you want to impress someone with your culinary talents when you think you have none, or simply have no time to prepare, make this. You cannot mess it up and it is sure to go over with five star reviews.
For the filling:
1 cup shredded gruyêre ( or emmenthal or comté ) cheese
1 punnet brown mushrooms thinly sliced
2 cups chopped purple brocolli
1 cup bacon lardons
1 tsp sugar ( coconut or rapadura )
Generously oil a large heavy duty skillet and heat to medium high
Add mushrooms and bacon. Season to taste with salt and pepper and mix to coat evenly with oil. Allow to brown without disturbing contents, but not to burn and then stir.
Add the broccoli and sprinkle with sugar. Cook for only 2-3 minutes only stirring occasionally .
Remove filling and set aside in a bowl.
For the galette:
100g buckwheat flour
200ml milk , plus 100g extra ( I prefer jersey or goat milk )
50g melted butter , Plus more for frying
In a large bowl whisk the egg. Add in the the remaining ingredients and mix until thoroughly incorporated .
Add in the remaining 100g milk bit by bit just until you have achieved the consistency of honey in your thin batter.
Heat a nonstick skillet on medium high - not medium - and add a tsp of butter and coat the pan evenly with a spatula . Pour about 1/4 cup in the centre and very quickly and gently make larger and thinner with your spatula.
Along the centre third of the galette add some cheese and the filling. You check to see if your galette is nice and golden brown by peeking with your spatula. Once brown fold each side toward the centre and slide onto a plate.
Clean your skillet with a paper towel kitchen roll if blackened and repeat.
Garnish with some remaining cheese and the filling if desired.
Our historical inspiration:
A savoury crêpe made with buckwheat flour ( which is inherently gluten free by the way ) found its way to favour in Tudor England by way of neighbouring Breton, where it was more widely eaten than bread by the peasant class , since Buckwheat could be grown even in the harsh Northern European climate and in less than fertile soil.