Breton Galettes
This galette itself is gluten-free, lactose-free and vegan. Variations can be made to the topping to suit most diets.
Equipment
- electric crepemaker or non-stick crepe/pancake pan (28cm)
Ingredients
Galettes
- 250 g buckwheat flour
- ½ tsp salt
- 2 eggs
- 500 ml cold water
- 40 g melted butter
Garnishing
- salted butter
- Emmental cheese, ham, egg your choice of topping
Instructions
Making the Galettes
- In a mixing bowl, mix the buckwheat flour, salt, eggs, cold water and melted butter. Leave the dough to rest for 2 hours.
- Cook the pancakes in a non-stick pancake pan or on a crepe maker, in order to obtain pancakes as thin as possible. Set aside.
Garnishing
- Garnish them according to your own taste. The classic way is : salted butter, fried egg, cooked ham, grated cheese. Other choices can be béchamel sauce with mushrooms, minced meat, sausage, Roquefort cheese, etc.
- Start by melting a knob of butter in the bottom of the pan. Then place the pancake in the pan to warm it up.
- Sprinkle diced ham over the pancake.
- Crack the egg on the pancake, sprinkle over the grated cheese. Cook until the cheese is melted and the egg is cooked to your liking.
- If you like your egg well done or you are cooking a few galettes to be served at the same time, it would be quicker to cook the eggs separately in a frying pan and then assembly on the galette while still in the crepe pan.
- Transfer to a plate. Fold in the edges: traditionally all 4 sides are folded in. I have now started to just fold two sides making a point. When doing this method you would place the egg and most of the ingredients further down the galette (ie not in the centre). Serve hot.
Tried this recipe?Let us know how it was!