Galettes (Buckwheat Crepes). In Brittany, these are cooked on a large, round cast-iron griddle, and the four sides of the galette are folded in to become a large square before being slid onto a plate. Also referred to as galettes in Brittany, France, buckwheat crêpes have gained in popularity in this country in large part because they're a tasty, gluten-free alternative to a traditional crêpe. A common galette filling in France is cheese and ham with a sunny-side-up egg on top.
Traditional buckwheat galettes are made with just buckwheat flour, salt, and water, and they are cooked them on a billig, a wide, round cooking surface made of cast iron, completely flat with no rim. Easy French Breton Galette (Stuffed Buckwheat Crepes) I prepared this galette in a frying pan because I needed just one for lunch (hubs wasn't in). When I got more of them to cook at the same time, then I bake a batch of buckwheat crepes first because that takes a while.
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, galettes (buckwheat crepes). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
In Brittany, these are cooked on a large, round cast-iron griddle, and the four sides of the galette are folded in to become a large square before being slid onto a plate. Also referred to as galettes in Brittany, France, buckwheat crêpes have gained in popularity in this country in large part because they're a tasty, gluten-free alternative to a traditional crêpe. A common galette filling in France is cheese and ham with a sunny-side-up egg on top.
Galettes (Buckwheat Crepes) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it's quick, it tastes yummy. Galettes (Buckwheat Crepes) is something that I've loved my entire life. They're fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have galettes (buckwheat crepes) using 6 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Galettes (Buckwheat Crepes):
- {Get 2 of eggs.
- {Take 120 ml of milk or water (or mix. Milk makes it richer).
- {Make ready 60 g of buckwheat flour.
- {Take 2 pinches of salt.
- {Make ready 2 tsp of sugar (optional for slightly sweet galettes).
- {Take of Butter for the frying pan.
The recipe is from a local restaurant so use the CHANGE feature to scale the amounts down to your needs. Do try and use real buckwheat flower. Hard to find but worth it. A buckwheat galette is the savory cousin of the sweet French dessert crepe.
Instructions to make Galettes (Buckwheat Crepes):
- In one bowl, whisk together eggs, milk and water. In another bowl, mix together the buckwheat flour, salt and sugar (if using sugar)..
- Gradually add the flour mixture into the wet mixture and whisk together very well..
- I recommend letting the batter rest in the fridge for an hour to improve the consistency, but if you're in a hurry you could cook it right away and it'll still taste good..
- Heat a frying pan on medium. Melt a tab of butter in the pan, then pour a ladleful of the galette batter in. Tilt the pan around so the batter spreads out evenly to the edges..
- Fry for a minute or two until you see little bubbles on the top and the bottom side has cooked. I like to have mine with just a little golden color. Then flip over the other side..
- Fry the other side for another minute or two until it's golden..
- Remove to a plate and prepare the remaining galettes. I sometimes cover my plate of finished galettes with another plate to keep warm..
- You can serve with yogurt, whip cream, fruits, jams, etc. for sweet galettes..
- For lunch or savory galettes, try steamed or raw veggies, ham/chicken, cheese, scrambled eggs, etc - the possibilities are endless!.
- Another classic option is to put the fillings (like cheese and egg) on while the galette is still in the frying pan so it cooks along with the batter. In this case, don't flip the galette, but let it cook on one side with the fillings on top. Then flip jsut the sides over the fillings, or fold over, and serve :).
This is such a simple and tasty gourmet dish. Continue with remaining crepe batter and butter. Keep cooked crepes stacked and covered with a clean kitchen towel while cooking remaining crepes. To fill the galettes, lay each one top-side down, place a slice of ham on top, sprinkle with cheese, and fold. Put the galettes on a baking sheet and drizzle with melted butter.
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