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
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
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.
the first one will be at piper & chloe.this will be my first time participating. i dropped by last year, and they had the most darling stuff! i can’t wait for the show this year. it is in farmington, utah.. only 15 minutes north of salt lake. so worth the drive if you are coming from the south.{piper & chloe}
wow! isn’t that title a mouth full?i just finished reading the guernsey literary and potato peel pie society last night.it was a delightful book!i have to admit, in the beginning it was kind of hard to follow since the story is written out through letters back and forth among lots of people. i had to re-read the first 30 pages to get it all straight.but, once i figured out who was who, it was a great read!i loved the main character juliet. she is witting, charming, and cleaver, and you can’t help but like her!the book takes place post world war II in england. writer, and main character juliet is seeking out inspiration for a new book when she discovers stories about the people on an english island that was occupied by the germans in the war. she then travels to the island to put the book together and falls in love with all the locals.a darling book, i’d recommend it. and, it’s a very fast read too!so, have you read it? did you like it?