Brittany-native Jean-Marie Blanchot has always dreamt of opening a French crêperie in Australia. He did it in 1999 in Fitzroy, north of Melbourne City. We met him in his crêperie, Breizoz, and he shared his secret for the mother of all crêpes – the Brittany galette.
- 5 cups cold water (1.25 litres)
- 30 g salt
- 1 kg buckwheat flour
- 50 g melted salted butter
- butter, extra
- eggs (1 per galette)
- ham (1–2 slices per galette)
- 3 tbsp grated Swiss cheese (per galette)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 4 hours
Place most of the cold water and the salt in a large bowl and mix well. Add buckwheat flour and whisk until the texture of the batter is like a ribbon when you lift the whisk. If necessary, add a little extra water.
Mix in melted butter until well incorporated. Cover batter and rest in the fridge for about 4 hours.
Spread enough of the batter in a hot frying pan to cover the base very thinly. When the base is dry, lower heat and rub the top with a piece of extra butter.
Bread an egg in the centre and spread the white all over the pancake, keeping the yolk intact. Sprinkle the pancake with grated cheese and top with a slice or two of ham.
Using a spatula, carefully fold the sides of the pancake towards the yolk to form a square. Cook for an extra 1–2 minutes and serve.