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A Breton Galette

GaletteBretonne

A breton galette is a large, thin pancake from the Brittany region made with buckwheat flour, usually with a savoury filling – also known in France as a “galette complète” (or complete galette). Here in France you can buy ready-made galettes to which you can add your filling but you can also make your own easily enough.

One word of warning with the buckwheat flour – it has a very short shelf-life so you need to use it fairly quickly after buying – I have been caught out before!

Ingredients :

For the galette 

  • 330 g buckwheat flour
  • 75 cl water
  • 10 g coarse salt
  • 1 egg
  • Butter

For the filling (per person)

  • 1 egg
  • Slice of ham
  • Grated cheese

Method :

For the galette

  1. Add the salt to the flour in a large bowl
  2. Make a well in the flour and very slowly add the water mixing energetically all the time with a wooden spoon to obtain a thick liquid batter
  3. Add the egg and mix well
  4. Leave the batter in the fridge to rest for at least 2 hours

 

For the breton galette

  1. Heat a large pan and add some butter
  2. Add a ladle of the batter and move it around to completely cover the bottom of the pan
  3. Cook both sides of the galette for 1-2 minutes each side
  4. Add your grated cheese and then the sliced ham leaving a space in the middle for the egg
  5. Add your egg in the middle of the galette (if you want a well cooked egg you might want to fry it in a separate pan and add once cooked)
  6. Once the egg turns white you can fold in each side of the crepe leaving just enough space for the egg yolk.

 

*You can always chop and change the ingredients with mushrooms, bacon, tomatoes etc.