Galettes de sarrasin are a special savoury type of crêpe. Sarrasin means buckwheat and that’s what they partly consist of (you can also change the recipe to only buckwheat flour). In France it’s usual to fold them into squares or hexagons.
For 4 to 6 crêpes.
50g buckwheat flour
50g wheat flour
200g goat’s cheese
1 clove of garlic
fresh seasonal herbs
Stir the egg with the milk. Then add both flours and salt and pepper and mix well. Put aside for 20 minutes.
Heat a pan and bake the crêpes with a bit of butter.
Slice the mushrooms and roast gently in some olive oil. Add salt and pepper and spread them on the baked crêpes. Dredge them with the goat’s cheese. Then put the crêpes in the oven at about 175°C until the cheese melts.
Sprinkle with fresh herbs and fold them four-square. Serve immediately.