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Normandy Crêpes and Galettes

As can be expected of a region boasting both an extensive coastline and an interior of lush green pastures, the range of produce on offer in Normandy is varied and rich, making Norman cooking one of the grand cuisines of France. There's ideal grazing for dairy herds and cattle and the apple orchards produce delicious fruit used to make a variety of ciders and Calvados. It is not surprising that Normandy cuisine has a distinct identity with its own favourite ingredients: apples, cider, cream and butter.

Crêpes : (makes about 24)

250g flour
3 eggs
250ml milk
250ml water
2 dessertspoon oil
pinch of salt

Sieve the flour into a large bowl. Make a well in the centre and add eggs and salt. Mix well. Whisk in milk and water. Add oil and leave to stand, at room temperature, for at least an hour.

Galettes : (makes about 24)

500g buckwheat flour
4 tsp plain flour
1 egg
40cl cold water
1 cup of milk
2 tsp oil
A generous shake of salt
And for the Norman bit... 2 tbsp Calvados!

Make as for savoury crêpes, adding the calvados at the end. After all the beating the batter needs a good rest, so leave it for 24 hours.



Prepare the crêpes/galettes in advance, leaving one side slightly less-well cooked than the other. Prepare your favourite fillings: chopped ham, grated cheese, smoked salmon etc. Then, place a galette (less cooked-side down) on a preheated pan (with some melted butter) and garnish with ham and cheese, for example or smoked salmon.

If you're feeling adventurous, break an egg over the galette and let it cook with the ham and cheese. Once garnished, fold, reheat gently and serve immediately.

Some folk prefer to cook the galettes completely, leave to cool, brush with melted butter, garnish, fold and reheat in a preheated oven (200°C) for about 6 minutes.. The advantage is that they can all be prepared in advance, reheated and everyone eats at the same time!

Some ideas for fillings (each for four galettes)

Smoked Salmon

4 slices smoked salmon, 4 tsp crème fraîche, juice of half a lemon and pepper.


Mix six sardines (tinned) with 1 tsp lemon juice, 40g butter, 1 tsp parsley (chopped). Melt 30g butter and pour over galettes. Spread the sardine "butter" on galettes. Fold in four and reheat in oven for six minutes(200°C).

Andouillette and Apple Sauce

Try some andouillette and apple sauce for a real Norman galette.

Leek and Ham

Gently sauté the white part of leeks (sliced thinly) in butter in a pan (with lid on) for 15 minutes. Add some crème frâiche and mix well. Place on galettes with a little chopped ham.

Galette forestière

600g chopped mushrooms
60g melted butter
1 chopped onion
1 clove garlic, crushed
1 tbsp chopped parsley
4 tsp cream

Melt a little butter in a pan. Add onion and sauté for 5 mins. Add mushrooms and garlic and continue cooking until mushrooms are cooked. Throw in the parsley. Spread the rest of melted butter on the galettes. Add the mushroom mix and a tsp of cream. Fold the outer parts of the galette into the centre, forming a square. Reheat in a preheated oven(200°C) for six minutes.

Et pour dessert... flambéed crêpes à la Normande

40g butter
2 chopped apples
40g caster sugar
1 dessertspoon crème fraîche
4 hot crèpes
6cl calvados

Melt butter in a pan. Add apples and cook over a high heat. Add sugar and mix until dissolved. Add crème fraîche. Garnish the crêpes. Heat the calvados. Pour over the crêpes and light a match to it!