Ohhhh, man. You are going to want to make this, and soon. I can say without a doubt that this is the best under-$5/person meal I’ve ever had. Galettes Bretonnes au Sarrasin – Buckwheat Crêpes from Brittany, via Anne Willan’s impressive and beautiful cookbook, “The Country Cooking of France.”
Buckwheat has a flavour that’s hard to describe: it’s nutty, but it also has a deeper undercurrent of minerality – MC Warmspice says graphite (but he spent a lot of time licking pencil tips as a child, so it might have been lead.) It tastes wholesome, only better: like something that comes from a magical health food store where things aren’t heavy and clunky and hopelessly earnest.
The recipe uses equal parts buckwheat flour and unbleached white flour – we had run out of all-purpose, so we used King Arthur bread flour. That has a high gluten content, so our crêpes may have been chewier than intended, but we highly recommend it all the same. The flours are mixed with salt and milk.
After a couple of minutes of beating, the batter rests at room temp for 30 or 40 minutes, and then gets beaten again with water (same amount as the milk added earlier), and some clarified butter.
To cook the crêpes, we used a very hot, well-seasoned cast-iron pan, swabbed with clarified butter before each addition of crêpe batter.
The crêpes had some thickness in the middle – they weren’t paper thin. Judging by the photos in the book, ours were a little on the thick side, but not far off.
As they begin to brown around the edges and it becomes possible to slip a thin spatula underneath them, it’s time to flip ’em.
Parchment paper keeps each crêpe separate as the next ones cook.
Meanwhile, we had some eggs slow-soft-simmering (?) in the sous-vide oven. We set it at 148’F and cooked the eggs for an hour and a bit. You can, of course, use a traditional poached or soft-boiled egg. Having the sous-vide oven just makes it easier to get the exact-right doneness, and to hold the eggs there for at least a few minutes. If you’re going the traditional way, and you want to be able to serve several people, a neat trick is to poach eggs until they’re almost done, shock them in ice water, then reheat them as needed. It takes practice to get it right, but it’s worth the effort if big brunches are something you do on a semi-regular basis.
Once the crêpes were done, we filled them with salty goodies. Willan says that either egg, cheese, or ham is traditional. Being North American, we used all three. We didn’t cook the eggs on the crêpes themselves, though, comme il faut.
Gruyère, finely grated on the Microplane to make a little of it cover a large surface area. Neat trick, MC Warmspice!
And thinly sliced ham. You don’t want a smoked ham here; the flavour would overwhelm the buckwheat. Look for unsmoked, wet-cured jambon de Paris, or, if an Italian grocer is closer to you than a French shop, prosciutto cotto – cooked, wet-cured ham, not to be confused with the intense, dry-cured normal prosciutto.
Fold the stuffed crêpes into quarter-circles, crisp/warm them up in the pan…