Buckwheat Galettes with Cheese and Broccoli
by Bronwen Laight
Galettes (4 servings or approx. 8 crepes)
1 ¼ cups buckwheat flour
½ tsp salt
2 cups milk (water or soy milk can be used as a substitute)
3 tbsp oil or melted butter
oil for cooking crepes
1 head of broccoli cut into small florets and cooked
Grated cheese, either cheddar or Gruyere
Salt and pepper
Optional: ham or cooked bacon
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