Additionally, feel free to experiment with different toppings. For example, cheeses with bold flavors like blues, Brie de Meaux, or Reblochon can take these crêpe samosas to the next level of deliciousness.
In France, but especially in Brittany, every family has a recipe for crêpes which was passed on from Mamie (grand-mother), or other friends and family.
Note: if your cast iron pan or Billiq are not well-seasoned, the Galettes may stick. Adding egg(s) to your batter.
Tip: To decrease the resting time down to 6h max, add 1/2 oz of honey when starting the mixing process. Honey will help with the fermentation process, decreasing the rest time. Do not add too much as it will make the galettes stick to the billiq.
Though now considered a classic Picardy dish, its origins appear based in l'hôtel du Commerce, in Amiens-France, where chef, Marcel Lefèvre, created it in 1950 during a local fair. Some stories also state the dish originated in the era of Louis XIV.