Sorta OT: Galettes

Botch

I don't normally order or make crèpes, as they're usually full of sweet stuff and I'm not into sweet.  Well, two of the ewetube cooks I follow (70's-pornstar-moustache Guy and Rube-Goldbergian-french Guy) got together in Paris to experiment with galèttes, which can be filled with savory stuff, and they looked delicious and interesting to make, so I gave them a try today.  
 
The batter is made with buckwheat flour, which has no gluten, plus egg, oil and salt.  You're supposed to pour 1/3 cup or so into a hot non-stick pan, swirl it, then let it bake until it releases from the pan.  They suggested cooking them all at once, then returning them to the pan with butter to crisp up while you add the fillings.  
 
They said you'll mess up the first  couple, so I wasn't worried about the first one:
 

 
Then the next two:
 

 
I upped the batter portion a bit and let #4 cook longer; getting closer:
 

 
Finally, got a couple out without tearing, but then they tore when I put them back into the pan to crisp up.  By then I was muttering and getting hangry, so I just pieced together what I could and made a Galètte Complèt, when adds deli ham, an egg, and gruyere.  It was fugly, but delicious:
 

 
I'll let half the batter sit in the frig overnight, see if that changes anything.  I also noticed that both my galettes, and the batter, were considerably darker than that on the video (they used the Brittany-authentic buckwheat flour, I used Bob's Red Mill).  ATK also had a video on Galètte Complèt, and she added about 25% white flour because they thought they needed the gluten, or they'd just fall apart; that's probably my answer.  
 
Anyway, I needed a breakfast change, and I'll be tinkering with this one (really a neat flavor from the buckwheat) and I'll post another picture if/when I get a decent-looking one.  They also discussed rolled galettes, with it rolled around a sausage w/mustard and caramelized onions, that looked pretty tasty too.  Thanks for lookin!  
 
https://youtu.be/74RWIg_I_-c

JohnInCarolina

I’ll take fugly delicious any day!

lousubcap

Way to experiment and make the most of your efforts.  Fugly delicious has a nice ring to it. 

AprèsSki

Galettes are the best use of a Blackstone I've found so far. A batter spreader and an offset spatula are your friends in this endeavor. 

paqman

We call that “Galettes de sarrasin” around here.

There is actually a festival about it here: https://festivalsarrasin.com/ (all french).

As a dessert, it is often served with molasses or brown sugar and butter.  As a meal, it is traditionally served with “cretons”, a pork spread. It is also served with pork shank stew.

2 cups buckwheat flour
4 cups water
1/2 teaspoon salt
1/2 teaspoon baking soda

For a thicker dough, you let it rest 1-2 hours in the fridge.