French-Style Pairing: Crepe and Galette Recipe

In this post, we encourage you to pair our wines with two typical French recipes. To do so, we're sharing the family recipe from our French friend, Marta.

Sweet crepes

Ingredients:

Two eggs
125 g of flour
1/4l of milk
A tablespoon of warm water
50 ml of olive oil
5g of sugar
A pinch of salt
15g of butter
Zest of ½ lemon or ½ orange
½ glass of Cointreau (optional)
A tablespoon of olive oil to grease the pan

Preparation

1. In a bowl, we put the eggs, beat them and add the salt.
2. Then we add the rest of the ingredients.
3. We let the dough rest, if we can, for 2 or 3 hours.
4. We put the pan on the heat, add the tablespoon of oil and, using a saucepan, we take a little dough.
5. We wait a few seconds and turn it over.
6. We continue in the same way with the entire dough.

Stuffed

We can fill them with whatever we like: chocolate, cream, strawberries, banana, nuts.

Pairing

This option pairs very well with our Sea Soul Nº8 red wine.

Galettes

Ingredients:

200g buckwheat flour + 50g plain flour or 250g buckwheat flour (gluten-free)
1 egg
500g of water
1 teaspoon melted butter or oil
1 teaspoon of salt
Additional butter for the pan

Stuffed:

There are many options, but here is one of the most popular:
1 egg
2 slices of cooked ham or cold cuts to taste
Grated Gruyère cheese to taste

Preparation:

1. We mix all the ingredients in a bowl and let it rest for 2-3 hours (essential).
2. Once the rest is complete, place the pan over medium-high heat, brush with butter, and when it's hot, pour in a generous ladleful of batter, moving the crepe maker around to spread it evenly.
3. We cook them for 2 minutes on each side and leave them on a plate covered with a cloth.
4. To complete them, take a crepe and place it in the hot pan, toast it a little, add the ingredients: grated cheese to taste, cooked ham and finally the egg (previously cooked to taste).
5. We fold the edges of the crepe and let it heat until the cheese melts.
6. We may need to adjust the fluidity of the paste: if it's too thick, we'd add a little water. And vice versa, we'd add a little flour if it's too thin.

Pairing

To accompany this savory crepe, we recommend our Sea Soul Nº7 white wine.

Bon appétit!