I think this might be the first time I wrote two food posts in a row, but I was just so inspired by the success of these galettes and … since they’re hot off the grill, I thought I’d share the recipe with you.
What is a galette, you might ask?
It is a crèpe from Bretagne (Brittany) that is made of buckwheat. In fact if you say « galette » one is expecting it to be salty and served as a main course and that it will be made from buckwheat and that there will be no milk involved in the making. A crèpe tends to be slightly thinner (more liquidy batter) and is more likely to be served sweet than a galette.
I got this recipe from my dear friend Alberte (it’s a girl, pronounced All-bear-t) who is a much better cook than I am (which I admitted sadly to her husband, before perking right up again because I realized I was about to eat some of her food).
Limbs akimbo. Yes, it was just as chaotic as this picture portrays.
Besides the lighting, I might add. Maybe when I’m more organized I’ll be able to get away with doing all my cooking posts in the daytime like I’m supposed to, instead of suffering through bad lighting at night.
Anyway, the mixture is more airy with a few bubbles. You can let the batter sit out for another hour or so if you want; it will only be better. When you’re ready to make the galettes, add another ½ cup of water if you need it – you probably will – to liquify the batter and make it easier to pour.
If you don’t have a crepe pan, you’ll at least need a very flat pan with a good non-stick surface. Pour some oil in a small dish and put a paper towel in it. This is to grease the pan – you can wipe the oil on the surface with the paper towel without getting as much oil as if you had poured it on.
After a couple of minutes, flip the galette and cook on the other side. See the texture and color? This is characteristic of a buckwheat galette. There are little “bubbles” (although I should mention that if the bubbles are large enough that there are holes in the galette, it probably means your pan is too hot).
This batter makes about 5-6 galettes. Make all of them at once and get ready for the second step. Before we proceed, this is probably a good place to say that there are a zillion fillings you can do – ham, cheese, bacon, chicken, onions, salmon, mushrooms, crème fraiche – even lemon and honey if you have a leftover galette and you want something sweet! I’m showing just one of the combinations here.
(I have a warped pan and the egg slides all over the place when I don’t do that).
It’s better to cook it on low to medium heat so that the egg cooks well and the cheese melts but the bottom doesn’t burn. When it’s all brown and crispy your galette is done. You can fold it three ways. You can fold a third in towards the center …
(This way is my favorite).
Like a kerchief!
It will soon be gone anyway.
- 1.5 cups buckwheat
- 1 egg, separated
- 2 teaspoons flour
- 2 teaspoons olive oil
- 2 cups water
- pinch of salt
- pinch of white pepper
- Place the buckwheat flour in a bowl and form a well.
- Separate the egg and put the yolk in the well of flour.
- Mix those together and add the water, continuing to mix.
- In a separate bowl, beat the egg white.
- Add a pinch of salt and pepper and beat some more.
- Add the 2 t regular or GF flour.
- Mix then add the olive oil before mixing again.
- Add the egg white mix to the buckwheat mix and blend again.
- Let it sit covered and room temperature for an hour or so.
- Pour 2 ladle-full of batter on a hot crèpe pan and spread to make one galette.