1⁄2 cup buckwheat flour
1⁄2 cup plain flour
1⁄2 teaspoon sea salt
2 free-range eggs
1 cup milk
100 ml water
1 tablespoon olive oil
small knob of butter
2 onions, thinly sliced
2 cloves garlic, crushed
1 tablespoon chopped thyme
300 grams bacon, sliced
700 grams button mushrooms, sliced
1/3 cup crème fraîche or sour cream
1⁄4 cup chopped flat-leaf parsley
butter or olive oil
Galettes: Sift both the flours and salt into a bowl. Whisk the eggs, milk and water together and gradually whisk into the flour to make a smooth batter. Cover and leave for 1 hour.
Filling: Heat the olive oil and butter in a sauté pan and cook the onions, garlic, thyme and bacon until the onion is soft. Add the mushrooms, season and cover. Cook until soft then uncover, increase the heat and cook until most of the liquid has evaporated. Stir in the crème fraîche and flat-leaf parsley.
To cook: Heat a 24 cm non-stick sauté pan over a medium heat. Lightly grease the pan and pour in enough batter to just cover the base, swirling to give an even layer. The galette should be very thin. Cook for 1 minute, turn and cook for 30 seconds. Stack on a plate and keep warm in a low oven. Repeat with the remaining batter to make 8 galettes.
To assemble: Reheat the filling if made ahead. Place a spoonful of filling in the centre of each crepe. Fold in the sides then pull back two of the edges to reveal the filling. Garnish with a sprig of thyme.
Buckwheat flour is available from specialty or health food stores.