In my family, a big amount of crepes batter would usually be made, and there would be a choice of savoury (ham, grated cheese, tomato slices, fried eggs - usually cooked on the crepes - etc.) and sweet toppings (chocolate spread, jams, sugar, caramel sauce) on the table.
There is also the tradition that each of the guests should try and flip a crepe. The way you do it is by holding a coin (gold, preferably) in your writing hand and hold the crepes pan in your other hand. Flip the crepe in the air and if it falls back perfectly on its other side in the pan, it will bring prosperity to you and your family for the year. Or in our case, it would mostly bring laughter for the rest of the evening when staring at a crepe that had gotten stuck on the ceiling (the result of some powerful crepe flipping).
Buckwheat galettes are very easy to make and need only three ingredients: buckwheat flour, salt and water (we sometimes add one egg to get a bit of colour, but it is optional). After that, you can choose to fill it with what you want. My favourite topping when eating out in a French crepes restaurant is sauteed scallops with creamed leeks (I am hungry just thinking of this).
If you are reading this from Australia, Melbourne in particular, make your way to Hardware Lane in the Melbourne CBD. There, you will find a super little crepes and galettes restaurant called Le Triskel. I have eaten countless galettes and crepes accompanied by little bowls of cider there during my three years living in Melbourne. The owners, Michael and Patrizia, are really lovely and friendly. I heard they now also have a little crepes stand (made of an old newsstand) on one of the main streets of the Melbourne CBD, lucky Melburnians! If I was still in Melbourne, I would definitely head there next Monday.
But I am not in Australia or France whatsoever so I will be making my own crepes this Monday. Last year, I made buckwheat crepes with caramelised apples for Pancake Tuesday. This year, I want to make proper buckwheat galettes for some savoury toppings and then a batch of crepes batter to have with some delicious jam or sugar and lemon.
To make things a bit different and not stick to just ham and cheese, I created a twist with a delicious roasted garlic and parsley crème fraîche to scoop on top. And it was so delicious I am sharing the recipe with you all!
I have divided the recipes in three: the plain buckwheat galettes batter (so you can also make some to have with the toppings of your choice - and it is vegan when removing the egg), the flavoured crème fraîche (which I guess would also be delicious swirled through some pasta or in a soup) and the final recipe is the one assembling everything into delicious ham and cheese galettes with roasted garlic and parsley crème fraîche.
I honestly cannot wait for Monday to make more of those, I may well have to make a small batch between now and then!
Will some of you celebrate French Crepes Day? Or will you wait for Pancake Tuesday?
Either way, I hope you give this recipe a try and bon appétit!