Today I made homemade wholemeal galettes. These stuffed French crepes are recognizable by the way they are folded. This recipe uses the simple wholemeal flour instead of the original French buckwheat flour. The stuffing with cheese and ham, with a touch of fresh leeks, is a perfect combination for a delicious and easy lunch.
Galettes – French crepes with ham and cheese
- 125 g whole-wheat flour
- 240 ml or more milk
- 2 eggs
- 0.5 tsp salt
- some slices of ham
- 1 cup grated cheese to your liking
- 1 small leek
Instructions wholemeal galettes – French savory crepes
- Pour the wholemeal flour, salt and milk in a bowl and mix. Depending on the humidity of your flour, add a little more milk if necessary. The batter should be fairly liquid.
- Add the eggs and stir quickly until the batter becomes smooth and homogeneous.
- Heat a large skillet over high heast. Grease it lightly with vegetable oil. Pour over a ladle of batter and making a circular motion with the pan spread the dough to the edges.
- When the edges begin to separate from the pan and the galette is golden underneath, being careful not to burn yourself, take one of the edges of the crepe and making a quick but delicate movement flip it to the other side and cook for another 30 seconds.
- Cook all the crepes and set aside. Put slice of ham, a few tablespoons of grated cheese and some sliced leeks on the center of the crepe.
- Fold the edges toward the center of the galette.
- Repeat the same process by folding the other two edges to the center.
- Put the little crepe bundle that you have created on the pan and heat the galette on both sides until the cheese inside is melted. Serve hot.
lot of love. B.
p.s. If you are looking for a classic soft crepes recipe try my Basic crepes recipe.