Get French With This Galettes Soubises

• 1 1/4 cups all purpose flour
• 1 1/4 cups buckwheat flour
• 1 teaspoon salt
• 1 1/4 cups milk
• 1/2 cup water
• 2 large eggs
• 2 tablespoons butter, melted
• flavorless oil, such as peanut or sunflower
• 1/2 cup (1 stick) butter
• 2 large onions, very finely chopped
• 3 tablespoons heavy cream
• Salt and pepper
• 1 pound smoked bacon lardons
• 1 heaping cup Gruyere or Emmenthal, shredded
• 6 large eggs

1. Sift the flours and salt into a large bowl and make a well in the center.
2. Beat together the milk, water and eggs in a bowl and gradually pour into the well, beating the flour into it as you go.
3. Stir in the melted butter and let the batter sit.
4. For the filling, melt the butter in a saucepan and sweat the onions over very low heat.
5. You may need to add a splash of water to stop them from sticking to the bottom of the pan the onions must not color, but should soften (about 20 minutes).
6. Add the cream, season with salt and pepper and set aside.
7. Saute the bacon in its own fat and set aside.
8. To cook the galettes, heat a tiny bit of oil in a large skillet.
9. Add half a ladleful of the batter and swirl it around so that it reaches all the sides.
10. The batter for these is thicker than normal crepe batter, so you have to really swirl it to get it to move.
11. Cook until brown and set underneath, then flip the pancake over with a spatula and cook the other side.
12. Add a little more oil for each pancake.

flour, flour, salt, milk, water, eggs, butter, flavorless oil, butter, onions, heavy cream, salt, bacon, gruyere, eggs

Taken from www.foodrepublic.com/recipes/get-french-with-this-galettes-soubises-recipe/ (may not work)