The Culinary Camping Connoisseur #4 Gung-Ho Galettes and Corking Crepes

Gung-Ho Galettes and Corking Crepes (serves four)

Ingredients 

Galette

2 eggs

2 cups of buckwheat flour 

2 cups of milk 

A pinch of salt 

Crepe

2 eggs

2 cups of milk

A pinch of salt

2 cups plain white flour 

Toppings 

Galette

Emmental (or any other melting cheese) 

Prosciuto 

Salt 

Pepper

Dried basil

Lemon juice

Rocket 

Crepe

2 blocks of Dark chocolate

A dash of Prosecco (optional) 

white sugar

1 Lemon 

Strawberries and blackberries 

Speculoos spread 

Speculoos biscuits 

Equipment 

Frying pan

Oil

Large plastic spoon 

Large mixing bowl 

Gas cooker 

Foil 

Pot

Method 

1. Making your Buckwheat batter first, combine all your ingrediants together and whisk briskly until there are no lumps.

Prepare your toppings: slice your cheese, Prosciuto etc.

2. Heat your pan on medium heat with enough oil so that your batter doesn't stick 

3. Pour in enough batter to lightly coat the bottom of your pan. Once the edges of your pancake are curling up slightly, flip with whatever utensils you have available to you

4. Immediately place your cheese slice on one half of your pancake, then your Prosciuto. Next add a crack of pepper, a pinch of salt and a generous shake of dried basil. Squeeze a little lemon juice over the top and then fold pancake in half. 

5. Once cooked, either place in foil to keep hot and repeat the same process, or eat before cooking your next one. When about to eat, garnish with rocket and a dash of lemon juice. 

6. Once you have enjoyed your Galettes, clean your mixing bowl and make your crepe batter following the same instructions as before.

7. Prepare your ingrediants, cut your berries (sprinkle a little sugar over your strawberries to bring out their juice and flavour) crumble your speculoos biscuits etc. Do not melt your chocolate yet however as it will cool to much at this point.

8. Cook each pancake, however this time do not add your ingrediants into the pan and instead place each pancake directly into a foil covered plate (make sure no heat can escape) repeat until you are out of batter. 

9. Keep your pancakes covered in foil, put your element to a very low heat and place your chocolate in a pot. Stir continually and make sure you do not overcook. Once it has melted, add your prosecco (taste testing first of course!) and stir it in well. Take off the heat.

10. Assemble your pancakes with the toppings of your choice (death by chocolate is always recommended).