In my continuing quest to become French, I tried my hand at the savory buckwheat crepe, known as Galettes Bretonnes/galette au sarrasin. (Not even a week after my semi-successful attempt at the crêpe known as the crêpe de froment (the white flour crêpe)). It wasn't the Lebovitz recipe I tried, though my first attempt sure looked like his did...
No, it was the really pimped up recipe from Serious Eats, so I could make a crepe which looked like this one...
Climbing up to a top shelf, I dragged down my other French crêpe pan, made of carbon steel, and once again spent some time cleaning and re-seasoning it. And went at it...
After both Significant Eater and I had eaten 3 crêpes a piece, two with jambon et fromage and one with the addition of an egg, I called it a morning. These are a little bit tougher, and will take more practice than the white flour ones, but I'm having some fun in the kitchen playing French.
