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Alex's galette Bretonne
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Total Time: 25 minutes
Instructions:
In a large mixing bowl, combine 1 cup (400ml) of water, a pinch of sea salt, and stir well. Add the flour and mix using the Brittany method or a whisk until smooth with little bubbles forming on the surface. Stir in a pinch of black pepper and let the batter rest for 10 minutes. Meanwhile, slice the peppers into strips and stir-fry with olive oil, thyme, salt, and pepper until caramelized. Heat a non-stick frying pan, pour in a ladleful of batter, swirl to cover the base, and cook until golden brown and crispy. Flip the crêpe, crack an egg on top, spread the egg white and season. Add cooked peppers around the egg, fold the sides of the crêpe to create a square. Cook until the egg is done. Finish with olive oil, fresh thyme, black pepper, and feta. Repeat with remaining batter and ingredients.