Crepe and galette recipeCrepe and galette recipe https://underwaterwine.com/wp-content/uploads/2023/01/La-Chandeleur-2023-cuadrado-1.png 1080 1080 Crusoe Treasure https://secure.gravatar.com/avatar/a92b316a884d4396bd179329ef230451
If you dare to celebrate La Chandeleur this year or for any other day, here we share the family recipe of a French friend of ours, Martha, to also pair with a good wine.
125 grams of flour
1/4l of milk
A tablespoon of warm water
50ml olive oil
5g of sugar
a pinch of salt
Zest of ½ lemon or ½ orange
½ glass of Cointreau (optional)
A tablespoon of olive oil to grease the pan
- In a bowl, add the eggs, beat them and add the salt.
- Then we add the rest of the ingredients.
- Let the dough rest, if we can, 2 or 3 hours
- We put the frying pan on the fire, add the tablespoon of oil and with a saucepan we take a little dough.
- We wait a few seconds and turn it over.
- We continue in the same way with all the dough.
We can fill them with whatever we like: chocolate, cream, strawberries, banana, nuts.
200g of buckwheat flour + 50g of plain flour or 250g of buckwheat flour (gluten free)
500g of water
1 teaspoon melted butter or oil
1 teaspoon salt
Extra butter for the skillet
There are many options, but here we leave you one of the most popular:
2 slices of cooked ham or cold cuts to taste
grated gruyère cheese to taste
- Mix all the ingredients in a bowl and let it rest for 2-3 hours (essential).
- Once the rest is over, we put the pan over medium-high heat, brush with butter and when it’s hot, pour in a good ladle of pasta, move the crepe maker to spread it well.
- Cook for 2 minutes on each side and leave them on a plate covered with a cloth.
- To complete them, we take a crepe and put it in the hot frying pan, toast it a little, add the ingredients: grated cheese to taste, cooked ham and finally the egg (previously made to taste).
- Fold the edges of the crepe and let it heat until the cheese is melted.
- It is possible that we have to adjust the fluidity of the paste: if it were too thick we would add some water. And vice versa, some flour if it was very fine.