French Breton galette: a hearty stuffed buckwheat pancake!
Pour a tiny drop of vegetable oil in a non-stick pan and place it over high heat until hot. Then add a spoonful of the batter. Don’t add too much. The crepe must be thin and pliable. If it's too thick it will break when you fold it later.
Gently move the pan around to spread the batter evenly. Then bake the crepe for 3 to 4 minutes until cooked on one side. Flip the crepe over and cook it for another 3 minutes.