8 galettes - Preparation: 10 min - Cooking: 3 min per galette
Ingredients
- 250 g of buckwheat flour
- 10 g of wheat flour
- 1 tablespoon of sunflower oil
- 1 pinch of salt
- 1 egg
- 50 cl of semi-skimmed milk
- 10 cl of water
Preparation
Preparing the batter:
- Mix all the dry ingredients in a bowl: buckwheat flour, wheat flour, salt.
- Add the other ingredients: oil, egg, and a little milk. Mix until you obtain a thick and homogeneous batter.
- Gradually dilute the milk while mixing well, then add the water. The batter should be homogeneous and fairly liquid.
Cooking and plating:
- Pour a ladle of batter onto the crepe maker between 210 and 230°C and spread with the spreader.
- You can fill your galette without flipping it.
- Let it cook for a few seconds according to your taste.