The original crepes sales (savory or dinner crepes) of Brittany, made of the native ble noir (buckwheat) flour the peasants ate after selling the more valuable wheat flour to the city. These dinner crepes go well with meats, potatoes and strong cheeses. Traditional Breton vegetables include onions, asparagus and artichokes. Cook up whatever hearty filling suits your taste.

Ingredients

• 30g (3 tbsp) butter (not margarine!)
• 250g (1.1 cups) buckwheat flour
• 250g (1.1 cups) pureed potatoes
• 1dL (.42 cups) water
• 2dL (.84 cups) milk
• 2 eggs
• salt
• optional: crushed herbs

Directions

1. Puree the potatoes (I don't have a food processor, so I just boil and mash them)
2. Melt the butter in an 8 – 10 inch skillet (pole) on medium high
3. Whisk together all ingredients
4. Pour melted butter into mixture, letting as much drip from the pan as possible
5. Pour the batter, 1/3 cup at a time, onto the poule, rotating as you do to spread it out thin
6. Let cook for a few seconds, until firm enough to flip. It's a bit tricky – these don't have the elasticity of wheat crepes and they tear easily.
7. The galettes will have a strange dark grey color, and it's harder to tell when they're brown enough. Don't let them get crispy at all.
8. Fill with whatever you feel like. I like ham and potatoes gratins, or sauted asparagus with a camembert sauce. The flavor of the galettes is a little stronger than dessert crepes, so the filling should be a little more subdued.

This recipe was submitted by Annie on January 25, 2005.