cook

Serves 2

1/4 (1/2 stick) cup butter or vegetable oil

3/4 cups buckwheat flour, preferably stone milled soba flour

1/4 cup all purpose flour

1/2 teaspoon salt

2 large eggs

1 cup whole milk

Maple Syrup or powdered sugar

If you tilt the pan while the batter is runny, you can achieve a

nice round galette shape.

Preparation:

If using butter, melt the butter in a small saucepan and set aside to cool.

In a large bowl, sift together the buckwheat flour, all-purpose flour and salt. Make a well in the center.

In a separate bowl, whisk the egg and the milk, and gradually add it into the flour to make a smooth batter.

Add half of the melted butter or oil, an d mix well. Allow to stand in the fridge for at least 1 hour or overnight.

Just before cooking, stir and check the consistency of the batter. It should be like thin cream. If necessary, add more milk to achieve the right consistency. Use the remaining butter or oil to coat the pan.

Heat a cast iron skillet or non-stick pan over med-high heat. Sprinkle a few drops of water on the pan.

Brush with melted butter or oil.  Lower heat to a medium.

Using a ladle, pour enough batter into the skillet to make a gallete, about 5-6 inches in diameter.

Loosen the edges of the crepe with a metal spatula. Turn the galette over when one side is cooked, and brown on the edges. Unlike pancakes, galettes will not rise and will remain thin.

Cook the other side until lightly brown, about a minute and slide it out onto a plate. Repeat with the remaining batter.

Serve like you would pancakes, with maple syrup or powdered sugar.