Is A French Classic Galette De Sarrasin
Galettes are a completely different item than what North Americans call "Buckwheat Pancakes" which are commonly served with butter and maple syrup. In France they are made with buckwheat flour, often filled with savory fillings of meat, cheeses, and sometimes vegetables. Like my Ham and Cheese Galette. Yummy!
❤️About This Recipe
This is a traditional buckwheat pancake recipe found in France, particularly in the northwest in the Loire Atlantique and Brittany regions.
A tasty and filling food which everyone loves, so is very popular with holiday tourists.
I have another type of galette for you to try too, Best Easy Apple Pie Filling Galette, that is not made with buckwheat. It is a delicious pocket-style snack that many fruits will beautifully swap out for the apples in this one.
All galette recipes can be made at home for a welcome change from most fast foods. They are easy and quick to make just like crepes which are quite similar but made with wheat flour.
Crepes offer a sweet version of this family of flatbreads like the famous Crepe Suzette With Citrus Sauce, Chocolate Cream Filled Crepes, or Creamy Dark Caramel And Pecan Crepe.
Savory galettes like this one is a good dish for any time of day either on its own or with a green salad and it is so tasty and filling.
It is also a recipe that can be adapted to special occasions which the French do with the Galette des Rois or Cake of Kings. It is the traditional cake for Epiphany or Twelfth Night. A charm is hidden inside and whoever finds it is King for the day!
To help you with this buckwheat pancake recipe I have included some extra pictures of the stages so you can get a better idea of how to make it.
Any good heavy-bottomed pan will do but a good cast iron griddle is an easy option if you have one.
As for the cheese in this buckwheat crepe recipe, simply use a cheese you like that can be grated and will melt as it cooks. Mmmm… Yummy!
3 Tips To Help With Making This
Buckwheat Pancake Recipe
1. Letting the batter stand for 1 hour. This resting period will allow your pancakes to be lighter and fluffier.
2. Flipping the pancake. Gently take your spatula and slip it under the galette taking it underneath and across your galette to lift it so that it can be turned.
3. What the filling looks like before folding the edges in.
📖 Recipe
Buckwheat Crepe Recipe
Ingredients
- 250 gr /8 oz/1 cup buckwheat flour.
- 1 egg
- ½ litre/2 cups of water
- Pinch of salt
- Olive oil or any light vegetable oil for oiling your pan/griddle
- Grated cheese – enough for your liking but at least 2 oz for each galette
- Slices of ham – about 3 – 4 small slices per galette
- One egg per galette
Instructions
- Sift the flour and salt into a bowl.
- Separate the yolk from the white of the egg, (keep the yolk as it will be mixed into the batter) and whisk the white until it is stiff.
- Add the egg yolk to the flour and half of the water, mixing it well to a soft batter, and then continue to mix in the rest of the water.
- Mix the egg white into the batter and mix in well.
- Cover and allow the batter to stand for about an hour.
- Heat the griddle or pan over medium heat, smearing a little oil over the surface.
- Add about half a cup of batter onto the center of the griddle, allowing it to spread over the entire surface.
- As it cooks, you will see tiny bubbles appear, after about one minute, gently take your spatula and slip it under the galette taking it underneath and across your galette to lift it so that it can be turned. You will now be able to see if it is beginning to brown underneath.
- When it is ready to turn, flip it over with the spatula and crack an egg onto the surface of the galette. It will run across the top which is normal.
- Then sprinkle some grated cheese over the surface and place slices of ham around the egg.
- As it cooks, gently lift the sides of the galette with your spatula and fold into the center. Do this so that you fold the sides, top and bottom into the center rather like an envelope.
- Then flip the galette over and cook for about thirty seconds on the other side. It doesn’t matter if it is not perfect, mine never is!
- When cooked your galette should be lovely and crisp with the egg yolk remaining nice and runny.
- It is now ready and can be served with chopped herbs such as chives or parsley, or a green salad, or if you prefer, simply on its own.
- Enjoyable & filling!
Did you make this & like it or not, let us know?!