sortius on Nostr: I'm making galettes tonight, a type of buckwheat crêpe from Brittany. It's a pretty ...
I'm making galettes tonight, a type of buckwheat crêpe from Brittany.
It's a pretty simple recipe, from Larousse Gastronomique: 250g buckwheat flour, 250g plain flour, 5-6 eggs, 500ml milk, 750ml water, 3Tbps oil. Make a batter, then, most importantly, let it ferment for at least 2 hours. Then add in 100ml (or more) to get a nice thin batter.
The kids love it. My son loves the ham and gruyere; my daughter the blood sausage and chevre
#Cooking
It's a pretty simple recipe, from Larousse Gastronomique: 250g buckwheat flour, 250g plain flour, 5-6 eggs, 500ml milk, 750ml water, 3Tbps oil. Make a batter, then, most importantly, let it ferment for at least 2 hours. Then add in 100ml (or more) to get a nice thin batter.
The kids love it. My son loves the ham and gruyere; my daughter the blood sausage and chevre
#Cooking