Buckwheat crêpes

For 4-6 servings
500 g buckwheat flour (or 300 g 200 g of buckwheat and wheat flour)
1 liter of warm water
extra virgin olive oil
salt

Stuffing
Mushrooms with cream, boiled potatoes or stewed, baked beans and mushrooms, broccoli rabe sautéed in a pan with oil and garlic, pinto beans with tomato sauce, potatoes and other vegetables with coconut milk, spinach or leeks with the soy cream, tofu cream and olives and every other filling cruelty free your imagination we can suggest.

Savory buckwheat crêpes in Brittany are commonly called "galettes".

In a bowl, mix the flour with a little water and salt.
Add the rest of the water a little at a time so as to avoid the formation of lumps and until the dough is smooth and fairly liquid.
When the mixture is ready, grease a skillet and low with a paper towel or with a pastry brush or spatula.
Heat over medium heat using preferably a net flame spreader.
When the pan is hot, pour a ladleful of mixture, spreading it very quickly over the surface.
As soon as it begins to brown on the bottom, turn the crêpe and brown on other side.
When it is cooked on both sides arrange on serving dish, ready to be garnished with the desired filling, and proceed with the preparation of the other crepes.
Keep a bowl with clean water at your fingertips, so you can rinse the scoop the dough that will tend to clump on it.
Will get about 12-14 crêpes with these doses.

To prepare crêpes, both sweet and savory, use the special Pan or crêpe maker.