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+# Breton Crêpes (Breton Galettes)
+Buckwheat crêpes eaten as dishes, traditionaly garnished with ham, eggs and cheese (galette complète).
+
+~15/20 galettes.
+
+## Ingredients
+
+- 500g buckwheat flour
+- 1 egg
+- 70cl water
+
+## Directions
+
+1. Mix flour, salt, egg and water. (In this order to avoid dry flour)
+2. Let it rest one hour at room temperature.
+3. Cook the galette on a crepe-maker or a big flat pan.
+4. When garnishing, heat the galette again with a bit of salted butter.
+
+Always keep the crepe-maker's T stick in water while cooking so the dough doesn't dry on it.
+It will then be easier to spread the dough.
+
+### Contributor
+
+- Aeredren - [GitHub](https://github.com/Aeredren)
+
+;tags: french
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+# French Crêpes
+Like pancakes, but very thin.
+
+15 crêpes.
+
+## Ingredients
+
+- 300g white flour
+- 3 eggs
+- 60cl milk
+- 20cl beer
+- 30g butter or 3 tablespoons of oil 
+
+## Directions
+
+1. Mix flour, salt, eggs and melted butter or oil. (In this order to avoid dry flour)
+2. Slowly add milk and beer until the dough becomes fluid enough. (Pouring it from the ladle has to be fluid)
+3. Let it rest one hour. (optional)
+4. Cook the crêpe in a flat pan, one ladle at a time.
+
+## Tips
+
+- Oil the pan frequently with an oiled piece of fabric.
+- Wait for the pan to be hot before cooking the first crêpe.
+- Wait until the crêpe has dried up to flip it.
+- When pouring the dough, follow the pan rotation with the ladle to evenly spread a thin layer of it.
+
+### Contributor
+
+- Aeredren - [GitHub](https://github.com/Aeredren)
+
+;tags: french desert breakfast