|Yeast||1⁄2 Ounce (15 Grams Or 1 Tablespoon)|
|Water||6 Fluid Ounce (200 Milliliter Or 3/4 Cup)|
|Milk||6 Fluid Ounce (200 Milliliter Or 3/4 Cup)|
|Buckwheat flour||1⁄4 Pound (100 Grams Or 1 1/4 Cup)|
|Plain flour||1 Ounce (25 Grams / 4 Tablespoons)|
|Oil||1⁄4 Pint (150 Milliliter Or 5/8 Cup)|
1 Crumble the yeast with the sugar into the mixed lukewarm water and milk.
Mix with the flour, salt and eggs to make a batter.
Beat to a smooth consis- tency and place in a bowl, cover with a cloth, and put in a warm place for 1 hour for the yeast to work.
The batter should be bub- bly.
Beat it again to make it a smooth thin cream.
2 Heat the oil in a 20 cm (8 in) frying pan (or skillet) and when smoking hot, carefully pour out of the pan and keep in a metal jug or container.
3 Pour in enough batter to make a thin pancake.
When holes begin to appear, turn and brown on the other side.
4 Repeat, pouring the oil in and out of the pan between each pan- cake.
Tip: Galettes may be made any size from small to very large.
In Brittany they may be served with a fried egg, or with a slice of fried ham and sprinkled with cheese.
Or they may be served with honey, syrup or jam.