Buckwheat crêpes eaten as dishes, traditionally garnished with ham, eggs and cheese (galette complète). ~15/20 galettes.
Served with simple green salad.
Mix flour, salt, egg and water. (In this order to avoid dry flour)
Let it rest one hour at room temperature.
Cook the galette on a crepe-maker or a big flat pan.
Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
When garnishing, heat the galette again with a bit of salted butter.