Breton Galette Recipe

via Twitter: Food Renegade

The Players

For the crepe:

• 1 cup of buckwheat groats (see resources)
• 1 cup of unsweetened yogurt (see resources)
• 1 egg from pastured hens
• 1/4 tsp baking soda
• 1 tsp vanilla
• cinnamon and salt to taste
• water to thin the batter
• fat of choice — I prefer coconut oil, ghee, or butter. (see resources)

For the toppings:
(for each crepe prepared, use the following)

• 1 egg from pastured hens
• 1 to 2 oz. of grated swiss cheese
• 2 slices of real ham from foraged hogs
• 2-3 thin slices of apple

1. First begin by souring your buckwheat. In a blender, combine buckwheat groats and yogurt and blend well. Soak at room temperature for 8-24 hours, depending on how sour you like your sourdough.

must plan way ahead on this one.

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