Into the middle of 1/2 lb.
of sifted flour mix two beaten eggs and a pinch of salt.
Thin with enough water, or milk, to make a batter which clings closely to the spoon.
Leave for 2 hours.
Cut about 8 02.
of streaky bacon soaked to remove the salt, and dried on a cloth in small squares; brown a dozen in a small pan.
When the bacon is browned, add the batter to a depth of not more than 1/4".- Then cook as you would cook a pancake, but on a very gentle heat.
Serve the galettes, just as they are, or with thick tomato puree.
In the Morvan region between the Loire, Seine and Saone these galettes are known as "crapiaux", and are served as an accompaniment to beef especially boiled beef from pot-au-feu.