I’m not a big sweets guy, so I was never a fan of crepes with syrups, nutella or fruit. Because of that I never wanted to make them at home. That all changed when I came to France and discovered what the French people call a galette, a crispy buckwheat crepe served with savory toppings.
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📃 GALETTE RECIPE Link:
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📚 Videos & Sources mentioned:
▪ – Galette History
▪ – Background of crepe batters
▪ – TasteFrance Buckwheat video
▪ – IGP Cert
▪ On Food & Cooking:
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USEFUL KITCHEN GEAR
🌡Thermapen Thermometer:
🍳 Made In Wok I use:
🥌 Budget Whetstone for sharpening:
🧂 Salt Pig:
⚖ Scale:
🍴 Budget 8-inch Chef’s knife:
🔪 Nicer 8-inch Chef Knife:
🧲 Magnetic Knife Rack:
🥘 Cast iron griddle:
📄 Baking Sheet:
🛒 Wire Rack:
🍳 Saucepan:
🪓 Woodcutting board:
⏱ TIMESTAMPS:
0:00 Intro
0:30 What are Galettes?
1:26 Why is buckwheat flour used?
3:51 Galette History
5:25 Variable 1: Batter Type
9:30 Variable 2: Form Factor
11:30 The Thickness Problem
13:03 Galette Recipe
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
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