Galette Recipe

We started making these because there is a place in Valorcine (near Chamonix) called l'Arret Bougnette where we had amazing galettes for lunch. Traditionally they are bigger than we make and using a crepe pan/hotplate. Best with an egg on top.

Ingredients  
For the galettes
200g Buckwheat flour (blé sarricin in France)
1 egg
Approx 400ml water/milk mix

For the filling
Anything you like really but we tried 

1. Ham, cheese and egg 
2. Saucisson and cheese
3. Nutella and banana
4. Lemon and sugar (better on normal pancakes we thought as the lemon comes out the little holes in the galette and the flavour of the buckwheat is a bit strong and needs something 'meatier' with it)

Method
Mix the flour with the egg and enough of the water/milk mix to make a mixture with a similar consistency to double cream (probably slightly thicker if anything - better to start too thick and add a bit of water if the first one comes out too think and rubbery)
Leave for a few hours before using ideally.

Heat a non stick frying pan and then add a little butter, put in a ladle full of the mixture and swirl quickly to cover the pan. I found that the first one didn't get little holes in it like they should be subsequent ones did.
Flip the galette like you would a pancake (I use a spatula)
Depending on the filling you can add it now or when it is on the plate. If you are doing one with an egg crack it over the galette while still in that pan and spread the white out as much as you can so it cooks quicker, you can heat it in the pan until cooked but the top will always be uncooked unless you cook the yoke right through, so you can heat under the grill to cook the top of the egg (and melts the cheese nicely too)