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Wheat flour crêpes in lower Brittany or buckwheat galettes in upper Brittany are eaten with eggs, ham, sausage or cheese... or simply what you prefer. It is usual to drink a typical cider from Brittany to the crepes.
Ingredient List for 12 servings:
250
gr
Buckwheat flour
75
gr
Flour
2
tablespoons
Salt
2
tablespoons
Olive oil
750
ml
Water
1
medium
Egg
800
gr
Cheese
200
gr
Ham
30
gr
Arugula
1
medium
Paprika
30
gr
Mushrooms
20
gr
butter
Instructions:
Chop the mushrooms and paprika.
Divide the ham in thin slices.
Cut the cheese in to thin slices.
Put the 2 different flour in a bowl.
Add the egg and salt in the bowl.
Add the olive oil and the water in the bowl and stir slowly.
Let the bowl rest in the fridge for 1 hour.
Heat up and butter a frying pan. Add 100 ml of the dough in the frying pan.
When the crepe is don on one side flip it over.
Add some cheese on half the side, and then add some ham, paprika, arugula and mushrooms. Finish to add some more cheese as a last layer.
Fold the crepe so it looks like a half moon. And flip it over.
Time to serve directly on the plate to be eaten warm.
It is good to do the crepes one by one.
A selection of recipes from the same country.
This recipe is from
France
, Bretagne.
Bouchées à la Reine, one of the traditional French dishes are made with crispy puff pastry shells containing a creamy sauce with veal and chicken and several vegetables. This dish is perfect in the autumn or for the end year celebrations. The combination of cooked puff pastry and the sauce will be a favorite for all gourmets. This recipe is made of a lighter sauce than most common ones.
A homemade delicate cake with orange blossom water. This cake is a specialty from the south of France. It is enough with a few teaspoons of orange blossom water for this cake to both taste and smell wonderful. The cake is easy to prepare so even kids can participate.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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