The filling for a paper-thin Breton galette is always simple. The most popular, called a complet, includes ham and egg and often a spoonful of fresh cheese. You can ask for the egg to be brouillé, briskly scrambled on the hot galette, or miroir, left untouched to bake on top. When the galette is pleated, the golden egg yolk peeps out of the crisp brown folds. One galette is a modest serving; most people eat two, sometimes even three. (If you use the smaller crêpe pan when making this recipe, four galettes is an average serving.) They go down well indeed with a pitcher of the local demi-sec cider.
For the batter, sift the 2 flours into a bowl and add the salt. Make a well in the center and pour
Warm the griddle pan or crêpe pan over medium heat until very hot, at least 5 minutes. Dip a wad of paper towel into the remaining butter and rub it over the griddle. Heat the griddle 2 minutes longer, then test the heat with a few drops of batter; they should set at once. Wipe the griddle clean with the paper towel wad, and then rub it again with butter. Ladle batter onto the center of the hot griddle pan. Using a palette knife or pastry scraper, spread it with a turn of your wrist so the griddle is thinly and completely covered, tipping the griddle to discard excess batter into a bowl. Cook the galette quickly until lightly browned on the bottom, 30 to 60 seconds. Peel the galette off the griddle and flip it to color the other side. Note that a galette should not be
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