galettes bretonne …

April 1, 2010

Buckwheat galettes are similar to a crêpe, but are savory and made with buckwheat flour.  They come from the region of France where my father grew up, Brittany.  So, this dish is a family favorite!
Galettes Bretonne are tasty and can be easily passed off for a delicious dinner.
My favorite way to eat them is with ham, gruyère cheese, and a fried egg on top.  In France, they call this a galette complète.  The best part is when you let the egg yolk run all over the galette.  Pair it with a side of mixed greens and freshly made vinaigrette, and you’ll be speaking French in no time!
{Buckwheat Galettes}
adapted from this recipe
Servings: Makes 20 to 24 galettes
Note: Buckwheat flour is available in the baking section of well-stocked supermarkets. I found it locally at Whole Foods.
2 cups buckwheat flour
4 large eggs
1 cup milk
1/2 teaspoon sea salt
4 tablespoons butter, melted
Softened butter for the pan
1. In the jar of a blender, blend the flour, eggs, milk, salt and melted butter with three-fourths cup water at high speed until smooth, about 2 minutes, scraping down the sides midway with a spatula. Strain the batter through a fine-mesh sieve.
2. Cover and let rest, refrigerated, for at least an hour, or overnight.
3. Heat a crepe pan or nonstick sauté pan over medium heat until a sprinkle of water sizzles when you throw it on the pan. With a paper towel, spread butter over the pan, being sure to wipe most of it off.
4. Using a bowl or a measuring cup with a spout, pour enough batter to just cover the pan (for a crepe pan, a little less than one-fourth cup), immediately swirling the batter around until it covers the whole surface. The batter may be thicker than basic crepes once it has been resting and may need to be thinned a little; if so, add up to one-fourth cup water and stir until blended. It will have a different consistency than sweet crepes (more like honey than pancake batter) and will cook slightly differently, forming bubbles and lacier edges. Adjust the heat, if necessary, to medium-low. As with pancakes, the first one or two galettes are usually experiments.
5. When the edges of the galette begin to turn golden and move away from the pan, about 3 minutes, lift the edge nearest to you using a spatula (an offset spatula works best). Flip the galette over. Cook the second side of the galette only long enough for it to set, less than a minute. Remove from the pan and start a stack of galettes, using wax paper to layer between each galette as you cook more. Add more butter when needed with a paper towel.
Serve hot with your favorite fillings inside.
I love to use:  ham and gruyère cheese, with a fried egg on top.
But, really the possibilities are endless.  You could use: eggs, cheese, mushrooms, smoked salmon, ham, goat cheese, spinach, pesto, fresh mozzarella, you name it.

2 thoughts on “galettes bretonne …

  1. Starr

    Thanks for this recipe. My little guy in on a wheat- & gluten-free diet, so buckwheat flour is in my cupboard. We'll give this a try soon.


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