Galettes
by mimithorisson
On week-ends we love having galettes. Galette is another word for savoury pancake made with buckwheat flour and served with savoury garnishing. If you go to a market and order a pancake, you will often be asked galette or crêpe. A crêpe today is referred to as a pancake made of wheat flour and served with sweet garnishing such as sugar, jam, chocolate. There really are no strict rules as it is very common to have savoury crêpes these days. Being a busy mom, I buy my galettes at the local fromagerie (cheese store) – the quality is excellent. But when I have time, I prepare the batter myself. It’s such a delicious classic meal from Brittany. Cider is perfect to accompany this meal, but buttermilk is the traditional match.
Ingredients
6 galettes
6 eggs
6 slices ham
1 pack white button mushrooms (rinsed and sliced)
Grated Emmental or Gruyère cheese
Butter
Fry the mushrooms in a frying pan with the butter, set aside. It takes about 4 minutes. I like to fry the eggs sunny side up just before so they are ready and warm. Set aside.
For each galettes, repeat the same procedure: melt a small amount of butter in a frying pan and place the galette. Add the piece of ham, sprinkle a handful of cheese and cook on a low heat till the cheese melts. Put the fried egg on the cheese, add the mushrooms on top and season with salt and pepper. Fold the pancake (see photo). Serve with a salad.
Buckwheat pancake batter (sarrasin)
250 grs buckwheat flour
2 eggs
30 grs melted butter
1 pinch salt
500 ml milk
In a large bowl, mix the buckwheat flour and make a well in the middle. Add the eggs in the center, slowly combine and stir the milk, melted butter and salt. Make sure to stir constantly and firmly so you won’t get lumps in the batter. Cover with a plate and leave to rest for at least an hour.
Heat your oven on a low heat so you can place your galettes to keep warm. When the batter is ready, melt a teaspoon of butter in a frying pan. Add one ladle of batter to form a pancake. Fry approx 2-3 minutes on a medium heat until golden. Flip sides and repeat.
M-F, this looks and sounds so delicious! I’m going to surprise my family and rustle this up for them… please wish me luck though, yours truly, a disaster in the kitchen ;P keep up the fabulous recipes.. so so so inspiring. I’m following xoxo Sharie
Hi Sharie! Good luck I am sure it will be delicious! Thanks for visiting my blog! mfxxx
miam, c’est bon les galettes. et c’est trop facile à faire. mais, les miennes, je ne mais ni beurre, ni lait (de l’eau à la place). c’est plus difficile à manipuler sur la poele, mais ça vaut le coup – surtout déguster avec une bolée de cidre
Yum Yum Yum. This is what I will be having for Pancake Day (which is today) for supper. Of course they’ll be followed by sweet wheat pancakes – which feels like it might be a bit of a struggle.
I love these, so thank you for the recipe.
I hope NY is treating you well! Thanks for the book pre-order link!
Susie
Made those yesterday, with egg, apple chicken sausage, and some comte. Wonderful. Loved how the galettes smelled of buckwheat honey when I was frying them. Wonderful recipe, wonderful start for a weekend, thank you!