Crumbs to Crunch

Savoury pancakes taste better than sweet ones. Controversial I know but I just love the crispy texture of Breton galettes!They are so easy to make and will make a great main before you get to the good old sugar and lemon pancakes for dessert. I made spinach, cheese and ham galette. Ingredients 300g Buckwheat flour A pinch of salt 2 eggs 300 ml milk 300 ml water Method Serves 6 1. Pour the flour in a bowl. Make a well and crack the eggs into it. 2. Add some salt and start whisking the eggs and flour together. 3. Gradually add the milk and water and keep whisking until you get a smooth batter. 4. Leave to stand for 30 minutes to 1 hour (if you can wait that long!) 5. Melt butter in a frying pan. Make sure the pan is really hot and add a ladle full of batter. The galette should be really thin. When it starts turning crispy, flip over and crisp the other side. 6. Put your favourite toppings on the galette and fold the edges to make a parcel shape. ...

I love Le Moulin Vert's fairy tale themed décor. As Shrove Tuesday is coming up, there is no better place to explore the world of pancakes than Brittany.  The Bretons are kings of crêpes. The meal starts with galette - a savoury pancake made with buckwheat flour. The result is a crispier and more textured pancake. The toppings are endless such as the  complète   (ham, egg and cheese) to andouille, a pork tripe sausage. For dessert, there is also a huge range to choose from, my favourites include apple and salted caramel as well as poire belle-hélène (pear drizzled in dark chocolate). Of course all of this pancake goodness is washed down with a hearty cup of Breton cider.  However, I have discovered a new mouth-watering take in the galette at the  Le Moulin Vert  in Lannion. This beauty is called a galette gratinée which is basically a rolled up galette cut into pieces and sprinkled with cheese and crème fra î che. It is then popped into the ove...