Galettes and Crêpes


My kids recently joined an international school and for me, the nicest part is that I get to meet people from so many different countries. Its amazing how diverse the population of kids in the school. I’m really enjoying that.

Anyways, we had a small farewell party at the school and one of the mums had brought home made crepes. They were delicious. She served them with jam, Nutella, peanut butter and powdered sugar. The kids literally attacked them! I had to sneak a bite from my daughter’s crepe, while she wasn’t looking.

The mum is from Brittany. And I know a lot about the food from Brittany. I had researched it extensively when I tried for days to make the perfect Breton butter cake. I never did get it right – the butter is very different from Indian butter. I even tried to buy Bordier butter in Paris and bring it back (but butter is hard to put in a suitcase).


Long story short. She gave me her recipe for the crepes. And immediately. Which was so nice – she wasn’t one of those people who said she’d give it to me and then I had to wait and remind her and then wait some more and etc etc. I’m sure some of you would know what I’m talking about.

Also she only had the sweet version but asked her friends back home for the galette recipe, which was made with Farine de Sarassin (buckwheat flour). I’m talking seriously authentic stuff here. So fabulous.

So I’m sharing it with you in the same vein of generosity with which it was shared with me!


(Serves four)

  • 330g Buckwheat Flour
  • 3/4 litre water
  • 10g Salt
  • 1 Egg

Mix the flour and salt. Add the water and stir completely.

Whisk the egg in a separate bowl and then add to the flour. Mix well.

Cover and let it sit for 2 hours.

Heat a skillet to medium. Melt butter and add a ladle-ful to the pan. Swirl quickly to coat the pan with a thin layer of the batter.

Let cook for about 3-4 minutes. Now add any toppings you want. You can add ham, cheese, eggs, tomatoes, smoked salmon, chives, sliced onions or really anything you like.

I went with British sharp Cheddar, spinach and fried eggs. That’s always what I order in a restaurant.

When cooked and browned a bit in the bottom, fold each side inward to make a little square. That’s how they serve galettes in France. You can always just fold it in half or thirds.

Serve with a side salad.


(Serves four)

  • 100g All-purpose Flour
  • 2 tbsp Caster Sugar
  • 2 Eggs
  • 1 tbsp Oil (sunflower oil)
  • 1/4 cup Milk
  • 1/2 tsp Vanilla Extract

Mix all the ingredients together and stir to avoid any lumps. The batter should be thin and smooth.

Let the batter sit covered for an hour.

Heat a skillet to medium. Melt butter and add a ladle-ful to the pan. Swirl quickly to coat the pan with a thin layer of the batter.

Let cook for about 3-4 minutes.

Flip the crêpe over and cook the other side for a few minutes more, until both sides are slightly browned.

Remove to a plate. Keep the cooked crêpes covered to keep them warm, while you make more.

Serve warm or room temperature, with jam, powdered sugar, Nutella, fruit. Or just roll it up and eat it plain or dipped in honey. So good!!

The batter will keep well in the refrigerator for up to 24 hours. The cooked crêpes can be kept in the refrigerator for 24 hours, or freeze well too. Just heat them on a skillet to serve.


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