This recipe is for the traditional galettes completes, but use whatever fillings you like. I prefer cheese on the bottom, ham on top and no egg, writes Olga Massov
Unfilled buckwheat galettes can be made ahead, wrapped tightly and refrigerated for a few days until you need a quick meal. A working lunch at my house with a colleague allotted just enough time to grate the cheese, warm a few unfilled galettes and crisp them up with the fillings.
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