Yield 10 large diameter galettes
260g (9oz) buckwheat flour
5g (3/4 Tbsp) cooking salt (not fine table salt)
1 medium egg
25cL (9floz) + 30cL (10floz) cold water
a touch of butter per galette for cooking
1. In a mixing bowl, add the flour, salt (I used gros sel de Guerande), egg, and one of the water portions. Stir together with a wooden spoon. No need to beat the egg before adding, this should come together very smoothly.
2. When it has a thick consistency, film the top of the bowl and let it rest for at least 4 hours with one of those hours at room temperature.
3. Add in the rest of the water and beat well. The consistency should be more fluid. If it's not, add just a touch more water.
(photo borrowed from LaCuisinedeBernard)
I of course have neither of these things and made this batter to bring to a "Crêpe Party" I was invited to. There was an electric mini crêpe cooker where everyone cooked their own and added the toppings of their desires.
You can also just do this in a very wide round flat pan and flat spatula.
5. Cook for 1-2 minutes on each side. Flipping is optional if you can spread it thin enough. Top with fun things such as egg, spinach, cheese, mushrooms...
You can also go sweet and add some maple syrup or whatever floats your sweet tooth. Here in France, this batter is used for savory and a different batter with wheat flour is used for sweet.