Galette

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It´s Shrove Tuesday, an exciting time when I was young as it meant it was pancake day! Instead of the traditional crêpe, this year I wanted to make some galettes, which are the typical pancake of Brittany. Galettes are made from buckwheat flour and have a slightly heavier, more savoury flavour than a crêpe. More often than not they are topped with something savoury.

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Galette ingredients

The quantity shown made around 12 galettes.

Ingredients:

330g buckwheat flour

75cl water

10g salt

1 egg

Method:

Sift the flour into a bowl, and mix in the water. Make sure you stir thoroughly to remove any lumps. Add the salt, keep mixing, and add the egg last. Leave the batter to chill in the fridge for at least 30 mins.

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Galette batter

Heat a bit of butter in a heavy skillet, and pour out some batter, so you have a thin layer covering the pan. When the galette is cooked, flip it for the last 30 seconds to cook on the other side.

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Once you have a nice big pile of galettes, you can start to top them with whatever you want. These were topped with some crème fraîche, dill and beetroot cured salmon.

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Happy pancake day people!

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2 Comments Add yours

  1. Yummy. I had galettes in Noirmortier with smoked salmon, caviar and creme fraiche. I figured I deserved something really good after sleeping in a tent on gravel.

    Liked by 1 person

    1. Char says:

      Well deserved indeed! Sounds delish, and like you earned them!

      Liked by 1 person

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