Bretagne Seafood Galette

1.In a large bowl, combine buckwheat flour, all-purpose flour, and salt.

2.Gradually whisk in water until smooth, then add eggs and melted butter. Mix until you have a smooth batter.

3.Cover the batter and let it rest for at least 1 hour in the refrigerator.

4.In a large skillet, heat 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

5.Add the mixed seafood to the skillet and cook for 3-4 minutes until the seafood is just cooked through.

6.Pour in the white wine and lemon juice, and let it simmer for 2 minutes.

7.Add the heavy cream, fresh parsley, and chives. Stir well and season with salt and pepper to taste. Cook for another 2 minutes until the sauce thickens slightly. Remove from heat and set aside.

8.Heat a non-stick pan over medium heat and lightly grease with vegetable oil.

9.Pour a ladleful of batter into the pan, swirling to cover the bottom evenly. Cook for about 2 minutes until the edges start to lift and the bottom is golden brown.

10.Flip the galette and cook for another minute on the other side.

11.Repeat with the remaining batter, keeping the cooked galettes warm.

12.To assemble, place a galette on a plate, spoon some seafood filling in the center, and fold the edges over to create a square or leave open as desired.

13.Serve immediately, garnished with additional fresh herbs if desired.