While I had been away from blogging for some days, I came back with a delicious recipe and a lot of pictures of the Papal Basilicas in Rome. If you were watching the television last Sunday during Pope Benedict XVI's last Angelus, I was a dot in...
- 120 grams buckwheat flour
- 30 grams all-purpose flour (I used 00.)
- pinch of salt
- 1 egg
- 400 ml. water
- knob of butter for cooking the galette