Recipe: galettes de Sarrasin from Brittany

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 is no surprise then, that there are no fewer than five museums in Brittany documenting what is a galette and what is a pancake.

Depending on 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 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 combination.

Serves 6 people

Ingredients

For the galettes:

• 250g buckwheat flour (farine de blé noir or sarrasin)

• 2 eggs

• 25cl milk

• 25cl water

• 40g melted butter

• oil for frying

For the fillings:

• 6 eggs

• 6 medium mushrooms, sliced and gently fried

• grated cheese to taste

Method

1. 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.

2. Cover the bowl with a tea towel and let the mixture rest for two hours to give the gluten a chance to relax and give your galettes a melt-in-the-mouth texture.

3. Heat a pan with a little oil, and pour in enough batter to cover the pan thinly.

4. When the first side is cooked, turn the pancake over and break an egg into the centre. Add the mushrooms and the cheese around the egg, leaving the yolk visible in the centre.

5. Fold the sides up around the filling to form an open square. Serve garnished with salad and cherry tomatoes.