If you want a bullet-proof recipe of buckwheat crêpes, aka galettes, the kind they make in Brittany, here is your secret weapon. Add 50 cl (2 cups) of cold water to the content of one pouch and stir with a whisk. Et voila, no need to wait, you can pour a first scoop of the mix in a lightly oiled, pre-heated skillet. Flip when the first side is golden, then add egg, ham and/or cheese when your crêpe is ready.
Many French cooks are partial to Francine flours and preparations. These are essential staples for fine French pastries.
420 grams / 14.8 oz (2 pouches for a total of 20 crêpes)