Galette-Saucisse

Whisk buckwheat flour, water, egg, and salt into a thin batter and rest it.

Cook thin galettes on a hot buttered griddle until lightly crisp at the edges.

Grill the sausages until browned and cooked through.

Lay each sausage on a warm galette, add mustard if desired, and fold the galette around it.

Serve immediately while the sausage is hot and the crepe is still flexible.