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Recipe Requested by Benjamin Alardin. If you want to request something, leave a comment!
Recipe: Makes about 2 Galettes
2oz Buckwheat Flour
5 oz Water
Big pinch of Salt
Mix all those ingredients in a bowl, and ladel about 4 oz of batter per Galette. You're going to want a nice, big pancake or crepe pan. Cover the entire pan with the batter and let it set for a few seconds. After it sets, you can flip it if you desire, or start adding the toppings.
For a Galette Complète, add an egg and move the white around to cover the base of the Galette. I found this helps it cook a little more evenly. Add Cheese (Gruyère or Swiss for Classic, but I just used Sharp Cheddar) and Ham, and fold the corners in to make a nice square showing off that goooooood egg yolk.
You can probably finish these things in the oven, or cover it with a pan to steam the yolk, but I like mine nice and runny so I just leave it on for a few extra seconds to crisp the bottom of the Galette before removing it to a plate to serve. Top with snipped Chives and Black Pepper and enjoy!