I’m an old hand at the crepe/galette thing now (tooth sucking noise). After my first attempt at galettes which did not fold like they do in Bretagne I tried another option which is to roll them like cannelloni which suits my more Italian style of cooking (not to mention being). Basically I made the same filling (different dinner guests). It worked. While it was good and looked good, it really does lack that je ne sais quoi that the folded Bretagnese galette with the fried egg had.
But now that I’ve got that mastered I can put the pan away for good. Basta!
