French-Style Pairing: Crepe and Galette Recipe

In this post, we invite you to pair our wines with two traditional French recipes. To that end, we are sharing the family recipe of our French friend, Marta.

Sweet crêpes

Ingredients:

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

1. Crack the eggs into a bowl, beat them and add the salt.
2. Then add the remaining ingredients.
3. Leave the batter to rest, if possible, for 2 or 3 hours
4. Place the frying pan over the heat, add the tablespoon of oil and use a ladle to scoop up some batter.
5. We wait a few seconds and turn it over.
6. We continue in the same way with all the batter.

Filling

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

Pairing

This option pairs beautifully with our red wine Sea Soul Nº8.

 

 

 

 

 

Galette (savoury crêpe)

Ingredients:

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

Filling:

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

Preparation:

1. Mix all the ingredients in a bowl and leave to rest for 2–3 hours (essential).
2. Once the resting time is over, place the pan over medium-high heat, brush it with butter and, when hot, pour in a generous ladleful of batter. Move the crêpe pan to spread it evenly.
3. Cook for 2 minutes on each side, then place them on a plate and cover with a cloth.
4. To finish them, take a crêpe and place it in the hot pan. Toast it lightly, then add the ingredients: grated cheese to taste, cooked ham and, lastly, the egg (prepared beforehand to your liking).
5. Fold in the edges of the crêpe and leave it to heat until the cheese melts.
6. You may need to adjust the consistency of the batter: if it is too thick, add a little water. Conversely, add a little flour if it is too thin.

Pairing

To accompany this savoury crêpe, we recommend our white wine Sea Soul Nº7.

Bon appétit!