La galette Bretonne is a North-West (Brittany) French savory speciality made with buckwheat flour and filled with classic crowd-pleaser ingredients. If you haven’t heard of it, you surely don’t know what you are missing – a gluten free crispy crêpe that cooks as quickly and easily as pancakes but has more fibers, proteins and is completely sugar-free. Impressed? Garnished with tasty egg, ham and melting cheese, this little dish is so complete for its little size that it makes a very satisfying brunch or lunch. Traditionally served with apple cider.
Serves 5 galettes
100g buckwheat flour
2 cups cold water
1 tbsp olive oil
1/4 tsp salt
2oz ladle with crêpe batter
1 tsp unsalted butter
1 egg
1oz grated Swiss cheese
1 slice of ham, roughly chopped
Pinch of salt
Chopped parsley
1. Simply mix all ingredients using a whisk until the batter is completely smooth and fluid. Make sure there are no lumps.
2. Great thing about using buckwheat flour is that the batter doesn’t need to rest.
3. Grease your hot nonstick pan for crêpe with a small amount of oil/butter, then spread it over the pan and wipe it all out with a paper towel. This should help avoiding to throw away the first crêpe.
4. Pour very slowly a ladle of batter in your hot pan. (no need to add any butter/oil at this stage). You are not going to tilt the pan as you would do with a regular crêpe batter but instead, moves very slowly your ladle and tilt your pan just a little as you try to pour evenly on the surface of the pan. You will see the batter makes a lot of air bubbles and runs very fast, this is totally normal. Just keep pouring very slowly until all the surface of the crêpe pan is covered with batter.
5. Let the crêpe cook for 2 full minutes then flip and cook another 2 minutes on medium heat.
6. Once the crêpe is cooked, wipe clean the pan with a paper towel, and repeat until all batter is used.
7. Keep your pan over medium heat. Add butter, and let it spread all over the pan.
8. Place your crêpe into the pan.
9. Crack an egg on the edge of the crêpe. Let it cook until the egg white is halfway cooked. It should take a few minutes.
10. Add the cheese and let it melt.
11. Add a pinch of salt and the small pieces of ham.
12. When the egg white is fully cooked, flip both sides of the crêpe over the ham letting you see the egg yolk.
13. Sprinkle chopped parsley on top.
14. Voila! Your galette is ready. Repeat for each galette you want to make.
Cheers Xx
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