Crêpe batters resting in the refrigerator. Buckwheat on the left, standard on the right.
I made the savory crêpes first, using the very large crêpe pan. I only made four, then put the left-over batter in the freezer for another time. I'm very good at flipping crêpes (lots of practice), but taking a photo of the flipping is a little impractical, so you'll have to use your imagination. The finished crêpes went under a towel so as not to dry out.
Butter, batter, and a crêpe in the pan.
When it was time for lunch, we lined the center of each crêpe with a slice of ham, a few sautéed mushrooms, and some grated Emmental cheese. Then we folded the four sides over the stuffing, making each round crêpe into a square. Ken added a dollop of crème fraiche to the top of each. They went into the oven for about ten minutes to heat through and melt the cheese.
A finished stuffed galette Bretonne, ready to eat!
We each ate two of these. They were followed by a salad of lettuce, endive, and beets in vinaigrette. Delicious! After lunch I made about ten dessert crêpes using the smaller crêpe pan, but I didn't take any photos. When they were done, we each garnished our own, some with strawberry jam, then others with butter, sugar, and armagnac (which I flambéed, whoosh!). All in all, we enjoyed a tasty and satisfying crêpe day.