Crêpe & Galletes

Crêpes and Galettes come from Brittany in France, people who lives there are called “Bretons” - This region is know to be Celtic

Galette is made out of “Blé Noir” buckwheat flour which is a gluten free flour whereas Crêpes are made with wheat flour (cake flour).

Crêpe & Galletes

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Prep time : 25 units
Resting time : 5 minutes
Total time : 45 minutes
Servings : 6 units per each batch

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INGREDIENTS

Crêpes

• 1 cup FLOUR T45 OR CAKE FLOUR

• 1,5 cup MILK

• 2 EGG

• DASH OF VANILLA

Galettes

• 1 cup BUCKWHEAT FLOUR

• 2 cup WATER

• 1 EGG

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EQUIPMENT

• bowl

• whisk

• sifter 

• plate

• apron

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METHOD

PÂTE - DOUGH

*for both (Crêpe & Galette you apply the same method)

1. On a bowl place all ingredients and whisk,

2. Let rest for about 5 minutes,

3. Use a crêpe pan to do your crêpes or galettes, heat it up to medium heat,

Galette complet has : cheese, egg, ham, salt & pepper,

Atente-Aute’s crêpe has : chocolate cream, banana and un sweet coconut

SIDE NOTES

1. You may keep galettes inside the fridge for about 2 to 3 days; concerning crêpes they don not hold that much due to gluten then can get all sticky so preferable to consume then on the same day,

2. If you have time to prepare the batter a day in advance that would be a lot better, just place it inside the fridge.

Bonne dégustation

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At Aten-Te Aute we have created three lists that includes equipments, ingredients and places that we recommend, we use them either for personal or professional purposes, we invite you to have a look:  

• Kitchen Basics

• Pantry Essentials

• Atente Aute recommends

Wishing you bright days and lot of fun! 

Gaby & Carlos 

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