Sweet or savory buckwheat galettes (crêpes) 😋

Prepare the dough with all the ingredients except the Aove.

Let stand half an hour in the refrigerator (this step is optional, you can also cook the dough directly).

Stain a napkin with Aove and then put it in the frying pan, or the frying pan with spreadable Aove.

When the pan is hot pour a ladle of the dough in the center, remove from the heat and move the pan until the dough is spread all over the pan in a homogeneous and very thin layer. When, with a spatula you can lift the dough, it is time to turn it over and cook it on the other side. I like it crispy so I leave it a little longer.

The trick is to season the galette while it is still in the pan, so that the ingredients are released by the heat. The translation says to put a fried egg on top.

My idea for savory: vegan feta cheese, asparagus in Air fryer and an egg cooked in the pan with very little oil).

For sweets: an ounce of melted Aove spread and raspberries