A Breton Galette
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
- Add the salt to the flour in a large bowl
- 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
- Add the egg and mix well
- Leave the batter in the fridge to rest for at least 2 hours
For the breton galette
- Heat a large pan and add some butter
- Add a ladle of the batter and move it around to completely cover the bottom of the pan
- Cook both sides of the galette for 1-2 minutes each side
- Add your grated cheese and then the sliced ham leaving a space in the middle for the egg
- 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)
- 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.
