While my husband and I visited France last fall, and we stayed in a beautiful little port town on the Mediterranean called Port Vendre. It was walking distance to the more touristy town of Collioure. Port Vendre was wonderful and quiet, but Collioure, despite being a bit more crowded and busy, had a number of sites that we wanted to see so we planned a day around going there. But the weather was not very agreeable – it rained the whole day. However, we didn’t let that stop us. We walked around the beautiful old town, past the Château Royal de Collioure, and down the beach. In the middle of a downpour, we stopped at a small Creperie. The only available seating was outdoors, but the tables were covered and dry. We were cold, wet, and starving, and my husband really wanted a drink.
I don’t know if it was the fact that we were so hungry, but these were by the far the best crepes that we ever had, and also my favorite meal that we had during our trip. Mine was simply filled with ham and cheese, and Justin’s contained mushrooms, goat cheese, and bacon and topped with chives. They were so simple, but amazing.
When we returned to the US, we decided to try and recreate the crepes. Upon researching, we found out that these were not crepes – but gallettes. They were made from buckwheat flour – which is naturally gluten-free and filled with a variety of items. We found a recipe for the galette batter, and set out to recreate this meal. Now, ours weren’t as large or perfectly constructed as the Creperie’s – but they were a pretty darn good recreation if you ask me.
We found that using all buckwheat flour resulted in a tasty galette, but we slightly preferred replacing half of the buckwheat flour with all-purpose flour.
If you want a gluten-free version of this meal, just use replace the all purpose flour with 1/2 cup of buckwheat flour.
Galettes (Serves 4)
- 1/2 cup buckwheat flour
- 1/2 cup all purpose flour
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1 tablespoon melted unsalted butter
- 1/4 lb Bacon, fried
- 4oz Crumbled goat cheese
- 6oz Button mushrooms, halved, and sauteed in either olive oil or butter with a little fresh thyme and seasoned with salt
- A few slices of thinly sliced ham
- 1/2 cup Grated gruyere cheese
- Mix all of the ingredients for the batter in a large bowl
- Refrigerate the batter for at least a few hours, but up to overnight.
- Right before cooking, thin out the batter with about 1/3 cup of water – use a little more for thinner crepes.
- Heat a medium non-stick pan over medium-high heat, greased with butter or oil
- When the pan gets hot, add about 1/3 of a cup of crepe batter, and swirl it around the pan.
- Cook for about 2 minutes a side.
- Remove crepe and place it on a plate and cover with a towel. Repeat with the rest of the batter.
- Stuff your crepes! Fill your crepe with the stuffing above (or whatever you want to stuff it with).
- Fold in the corners of the crepes as shown in the photo above.
- Rewarm the crepes in a 300 degree oven for a few minutes until warm and cheese starts to melt (if using).
Also, you can stuff these with whatever you want! Ham and cheese, an over-easy egg, spinach are all good options. We often have left over crepes, so we will make a dessert crepe by filling them with Nutella and bananas.