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1.
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Place the flour in a medium-size bowl.
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Slowly whisk in the cider to form a smooth batter, then whisk in the egg yolks and the salt.
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Whisk vigorously for several minutes, until the batter is smooth and the ingredients are thoroughly combined.
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2.
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In a separate bowl, beat the egg whites until soft peaks form and then fold them into the batter.
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3.
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Heat a 10 inch (25.5 cm) nonstick or cast-iron skillet or crepe pan over medium-high heat.
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Brush it lightly with clarified butter.
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4.
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Pour one half cup of the batter in the center of the skillet and quickly rotate the skillet to spread the batter as evenly as possible across the bottom.
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It won't cover the entire bottom, which is fine.
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The galettes end up being about 9-inches (22.5cm) in diameter.
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5.
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Cook the galette until golden on one side, about 1 minute.
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If it is browning too quickly, reduce the heat slightly.
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Turn the galette over in the skillet and continue cooking just until it is set on the other side, an additional 1 minute.
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Serve the galettes immediately, hot from the skillet.
