Galettes are a completely different item than what North Americans call "Buckwheat Pancakes" which are normally 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. Yummy!
250 gr/8 oz/1 cup buckwheat flour.
½ litre/2 cups of water
Pinch of salt
Olive oil or any light vegetable oil for oiling your pan/griddle
For The Filling
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
Mixing The Batter
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.
To Make The Gallette
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.
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!