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!
Today (February 2) is La Chandeleur (or Candlemas) in France, which is also the national day of crêpes.
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, especially in Britanny. These fillings can be as inventive as you like, and differ depending on the region.
If you want to take part in the festivities and try your hand at making some timely French cuisine, below we have a recipe for how to make a classic galette.
Ham is always a welcome addition to a classic Breton galette, but this recipe uses cheese, mushrooms and egg, a traditional recipe.
Serves 6 people
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.