I love visiting Brittany, probably because it’s quite similar to Cornwall. And because the food is so delicious. I can’t go to Brittany and not eat a galette at some point. Preferably filled with gooey, melty Emmental. Mr Colonial Cravings is a fan too, although he favours salty cured meat and runny eggs. I love the nuttiness of these buckwheat pancakes, paper-thin and crisp around the edges. I may even prefer them to their sweet crepe cousins. They’re one of my favourite lazy weekend breakfasts!

Ingredients
makes about 4
15g butter
150g buckwheat flour
1 egg
225ml water

fillings of your choice; egg, cured meats, grated cheese, fresh herbs, tomatoes, spinach, mushrooms…

Put the flour in a mixing bowl and make a well in the centre. Melt the butter and lightly beat it with the egg and the water.
Pour a little of the mixture into the centre of the flour and gradually whisk it in. Keep repeating this until all of the liquid has been used and you have a smooth batter. Set this aside to rest for an hour.
Very lightly oil a large frying pan (obviously use a crepe pan if you have one) and place it over a moderate heat. Pour a ladleful of the batter into the pan and spread it out into quite a thin layer. Leave it to cook for about a minute before loosening the edges and flipping the galette over. Immediately add whatever topping your using so that they have ample time to cook and warm through. Once the under side has browned a little fold up the edges and then transfer the galette to a plate for serving.