Galettes This is the dark Normandy crêpe. It uses "sarassin," aka buckwheat flour. Buckwheat flour has no gluten. You can make this recipe with 100% buckwheat flour but beat the batter for several minutes to gelatinize it. Yield: about 20 crêpes (6 person meals) 2 cups or 250 grams flour (75/175 grams white flour/buckwheat or 100% buckwheat) 4 eggs 2 cups or 1/2 liter whole milk 4 Tbsp. or 50 grams butter 1/2 teaspoon salt Put the flour and salt in a Kitchenaid mixer bowl. Whisk briefly to combine. Put milk and butter in small saucepan over medium heat and stir just until butter melts. Beat 4 eggs in a large measuring cup. Add some of the milk mixture to the eggs and whisk to combine. Then add the remaining milk mixture and whisk. The milk should not be much more than lukewarm or you risk cooking the eggs. Start the mixer, using the paddle, and add the liquid gradually. Stop the mixer after a minute or so and mix in any solids on the bottom of the bowl. Let the mixer run for another minute (longer if 100% buckwheat). Scrape down the sides of the bowl and refrigerate for at least an hour. Take the batter out of the refrigerator an hour before making the crêpes, to let the batter come to room temperature. Stir the batter before cooking, using a rubber spatula. This is the best way to avoid "grumaux", or lumps. Important: thin with a little milk, stirring in thoroughly. Test by pouring a ladle of batter back into the rest. It has to be thin enough so that it flows smoothly back into the batter with no piling up or visible texture. Continue to add milk and mix in until this level of thin-ness is reached. With enough moisture the galettes won't crack when folded, and won't be dry. Don't cook too much batter at once. If you do, when you pick the crepe up to flip it, its own weight will cause it to tear. Heat a nonstick crêpe pan over medium heat until it's nice and hot. Add at most 2/3 ladle of batter, pouring it around in a spiral, and tilting the pan so the batter fills in. Cook until the batter is crisp around the edges. Use the spatula to lift an edge then use your fingers (not the spatula) to flip the crêpe. Add filling (such as grated Swiss cheese and sliced ham), or top crepes with a bechamel sauce containing grated Swiss cheese, mustard, and chunks of ham. If you're using filling, lay filling on half the crepe Use the spatula to lift an edge, and use your fingers to fold the crepe If you're using bechamel sauce, roll or fold the crêpes, place on a plate, and ladle on bechamel Leftover batter keeps well. It may need to be thinned again. Cooking for a crowd: You can make a bunch of flat or rolled crepes and keep them in a warm oven To fill, put one galette at a time back into the pan, brown side down, and add filling You can also place rolled crepes in a casserole pan, cover with sauce, and reheat in the oven