Put the flour and salt in a large bowl. Make a well in the center, then gradually pour in 2 cups (500 milliliters) of water, mixing vigorously. The batter should be smooth. Let it rest in the refrigerator for 1 hour. When you're ready to cook the crepes, add the remaining water to get a thin, pourable batter. Cook the crepes in a very hot skillet.

Wash and steam the potatoes. Peel them and slice into rounds. Set aside.

Cook the bacon pieces in a hot skillet until crispy.

Take a galette and spread a generous spoonful of cream on it. Sprinkle with chopped chives.

Add the potato slices, then the bacon.

Cut the Reblochon into pieces about 1/4 inch (0.5 cm) thick and place them over the potatoes.

Fold the crepe by bringing all four sides over the filling.

Bake in a preheated oven at 350°F (180°C) for about 20 minutes, until the cheese is melted and bubbly.

Serve hot with a green salad.