When I was younger and still lived in France, Sunday night in my family was almost always dedicated to a dinner of savoury galettes de blé noir (buckwheat crepes) and sweet crepes. My mother would whip up the galette and crepe batters in no time at all, fry the crepes, flip them over, organise the toppings (tomato slices, ham, grated cheese, sugar, chocolate and jams) in different plates and bowls and we would all ceremoniously enjoy our beloved crepes. <br /> <br />I eventually left home to go to college, and then moved on to Ireland and start a new life here. I do miss the galettes and crepes Sunday evenings at my family home, but now that I can cook my own, I can also perpetuate this tradition with my partner. It means many evenings of delightful crepes dinners! <br />I know that you will most often find galettes de blé noir (buckwheat crepes) filled with delicious savoury items but I do also love mixing it up a bit and add a sweet topping for a change. <br />Galettes would also often be enjoyed with a glass of cider (or a mini bowl of it as you find in Brittany in France) and I decided to use apples to get that flavour straight with the galettes. And obviously, mixing the apples with a salted caramel sauce is my option of choice! <br />I hope you enjoy this recipe as much as we did here (or as much as my friends gobbled those buckwheat crepes up...).

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