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.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.