Galette Bretonnes (Buckwheat Crepes)

Page: https://www.seriouseats.com/savory-buckwheat-crepes-galettes-bretonnes-recipe

| Course Type: Main Courses

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Recipe Reviews

These are wonderful! I did leave batter to "rest" a couple hours before cooking and more importantly I used a French Buckwheat flour. The French flours are lighter both in color and texture and have a great flavor (not quite as strong as American buckwheat flour). Either way these are now my go-to recipe.

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