This authentic recipe is from a small fishing village in Brittany France, and makes up a huge amount (about 100 galettes) which are like crepes but for savoury fillings.
The recipe is from a local restaurant so use the CHANGE feature to scale the amounts down to your needs.
Do try and use real buckwheat flower. Hard to find but worth it.
The trick is to prepare before hand, so get your mixture ready, then grate your cheese and prep your ham, spinach etc. Note that the ingredients only caters for the galettes and not the fillings which you make to order.
For the usual filling described below, plan on also having an egg, two thin slices of ham, and a handful of spinach leaves per galette.