Travel France from your kitchen: Galettes de Sarrasin recipe
In the second of our lockdown recipes series, we journey northwest to Brittany and look at how to make a classic Breton buckwheat pancake
In French, the word galette can mean anything from a cushion to a pancake passing via a cake, a biscuit, or even a type of plate. It's no surprise then, that there are no fewer than FIVE museums in Brittany documenting what is a galette and what is a pancake!
While we look forward to when museums might be open again (currently December 15), we can attempt to make our own galette - the edible kind, that is.
Depending where you live - and your personal preference - a galette is either a thick pancake or a thin one made of buckwheat flour with a savoury filling. Fillings can be as inventive as you like, after all, this is 2020.
Ham is always a welcome addition, but this recipe, using cheese, mushrooms and egg, is a classic.
Serves 6 people or 3 very hungry ones working from home in confinement
For the galettes:
250g buckwheat flour (farine de blé noir OR sarassin)
40g melted butter
salt and pepper
For the fillings:
6 medium mushrooms, sliced and gently fried
Weigh flour into a bowl, make a well and crack the eggs into it. Mix, adding the milk and water, and lastly the melted butter.
Let it rest for 2 hours to give the gluten a chance to relax and give your crepes a melt-in-the-mouth texture.
Heat a pan with a little oil, and pour in enough batter to cover the pan thinly.
When the first side is cooked, turn the pancake over and break an egg into the centre. Add the mushrooms and the cheese leaving the yolk clear.
Fold the sides up around the filling to form an open square. Serve garnished with salad and cherry tomatoes.