• Cooking Time: 4min per crepe
  • Servings: 8
  • Preparation Time: 15


Galettes originated in Brittany, the Northwest corner of France, where it was a peasant dish cooked on a stone or large pebble (le galet). Visit our website to learn more, including a fun French rhyme.


  • 2 cups milk
  • 2 eggs well beaten
  • 1 ¼ cups flour
  • 1 tsp salt
  • 1tbsp melted butter


  • Mix all ingredients together in a large bowl and put the batter in the refrigerator for at least two hours. This allows the liquid to really permeate the flour .
  • Spray the pan with cooking spray ( or melt some butter).
  • Heat the pan over medium-high heat.
  • When the pan is hot pour enough batter just to thinly coat the pan – while turning the pan to swirl the batter until it covers the bottom.
  • Cook over medium heat until brown ( approximately1- 2 minutes), then flip over and brown the other side.
  • I like to use a spatula but the true talent is able to toss it in the air to flip. Cook the flip side until golden brown and turn onto a plate.
  • Before making the next crepe re-spray or butter the pan.
  • Prior to serving, fold each crepe .
  • If you are adding topping (fruit,nutella,ham,cheese,etc.), add the topping and then fold.

Categories: French 

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