Either you use buckwheat floor and water, in which case you are making Galettes.
Either you use plain white wheat floor, in which case it's crêpes you are doing.
Under no circumstances you can put sugar in it, it's only added at the end.
And of course, it's missing the most important ingredient: butter.
#notevenclose
I am the author of this file. As one of the comments guessed, I was making them for my team.
Agreed about the butter, very important! That's why the recipe mentions "paint the crêpe with butter".
This is a family recipe carried over generations from the Pays du Léon. There are many sub regions in Brittany so I would not be surprised if your family's recipe differs.
The other part of my family comes from Rennes, where galettes (buckwheat crêpes) come from. There are also many recipes for the batter of galettes.
In other words: please try my family's recipe! My grandmother who just passed away would have loved to hear what you think :) (she must have made thousands of them along her life!)
I will test this recipe as I just came back from the south of Normandy with some packs of "Farine de blé noir" for this purpose. The timing is perfect. With respect to the recipes, this is one thing I really enjoy, cooking with the family recipes of other people, especially the ones which are about 3 to 4 generation old.
These old recipes allow me to enjoy the taste of something across the years, I like it. I will enjoy the taste of your grandmother crêpes. And of course, I will open a bottle of cidre with them :)
> Either you use buckwheat floor and water, in which case you are making Galettes. Either you use plain white wheat floor, in which case it's crêpes you are doing.
Since we're already being pedantic, I just want to point out that you should never add flooring to crêpes (nor anything you intend to eat for that matter) :p
flooring as in the floor under your feet. flooring, especially wood, is sold in "panels". therefore you get wood flooring panels. no idea why the guy spelled 'flour' like 'floor'.
Since they commented about a French recipe, they're probably French (like me) and this is a really easy mistake to make as a French person. (Keep in mind that here on HN, foreigners are used to speak English about computers and other technical topics but not especially about cooking or other common-life stuff)
I hadn't thought about that, but I suppose it's possible if he was on mobile. However his unusual use of Either twice also makes me wonder if maybe he's foreign and is as confused by English as native speakers are. This language is crazy
Americans use the letter 'u' for the 'u' sound. (Hahaha, contradicted myself within one word.)
Anyway, I am reminded of an exchange in the comments of Language Log. A British actor wanted to practice American rhotic accents. He said he was having trouble figuring out how Americans insert the 'r' sound. Someone explained that Americans use the 'r' sound where there is an 'r' in the word. He responded that he was baffled that the rule was that simple.
English is my first language and I barely manage to string together a coherent sentence. It honestly impresses me when people learn English as a second / third / whatever language.
But then on the other hand I can code in more than a dozen different computer languages; so I guess my parents didn't compile me to communicate with other humans.
This recipe is pretty close to the one given when you buy a bilig (the Breton name for what's called «crêpière» in the recipe) from Krampouz (the most common brand). So I guess it's counts as a legit crêpe recipe :). Of course you don't put too much buckwheat floor, just a tiny bit (a spoon or so) to give just a little bit of taste. And yes, there's sugar in it.
And when it comes to salted crêpes made with buckwheat, there's two variants depending on the region you're in :
- Galettes, from eastern Brittany (Rennes) they are indeed made with just buckwheat floor, water and salt. They are around 1mm thick and have a soft texture. There's traditionally eaten with sausage, in kind of a wrap, and called «galette-saucisse».
- «Crêpes de blé noir», from western Brittany (Quimper), which are made with buckwheat floor, eggs, milk, butter and salt. It can also contains wheat floor. Those are really thin, and have a crispy texture, and are commonly eaten «complètes» with ham, cheese and an egg on top.
Either you use buckwheat floor and water, in which case you are making Galettes. Either you use plain white wheat floor, in which case it's crêpes you are doing.
Under no circumstances you can put sugar in it, it's only added at the end. And of course, it's missing the most important ingredient: butter. #notevenclose