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Tuesday, 05 November 2013 22:22

Galettes de Sarrasin: A savoury crepe recipe

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Galettes de Sarrasin: A savoury crepe recipe © French Cooking

The galettes are the most famous dish from Brittany. Named krampouezh in the Breton language, the galettes are originally a poor man’s dish. The galettes used to be served without any fillings, sometimes shred into small pieces that people added to a bowl of fermented milk (Lait Ribot) or cider. But since the 1950s, the galettes have been served with a variety of fillings. If you ever visit Brittany, you should definitely have a meal at a Creperie, a place that only serves galettes as a main course!

The recipe

Preparation time : 2h

Cooking time : 5 min

Ingredients (8 galettes) :

350 g of Buckwheat flour

80 cl water

15 g salt

1 egg

125g of salted butter

 

Put the buckwheat flour and the salt in a large bowl

Slowly add water and stir the mix until you get nice, homogeneous liquid dough

Add the egg, yolk and white, and stir

At this stage your preparation is finished, and you should let the dough to prove for about 2 hours in the fridge

Place a frying pan on medium heat and add butter

Once the pan is hot, pour a ladleful of dough on it, and pivot the pan really quick so that a very thin layer of dough covers the entire surface of the pan.

Leave it to cook for about 2 minutes.

You can then add any type of filling.

To make the most common one (la complete) you will need to place on the galette, while it is still on the pan:

An egg white

A slice of ham

Grated Emmental

Once the egg white is cooked, fold the sides of the galette so as to give it a rectangular shape. Flip it and put it on a plate. Before serving add the egg yolk on top of the galette.

Et voila!

 le vinTo go with this dish I recommend Breton Cider

Read 32058 times Last modified on Saturday, 05 July 2014 16:41

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    Thanks for the recipe, Clotilde, a good galette is hard to beat so I d encourage anyone to keep tweaking their recipe until it works with their flour and in their kitchen. It s worth it!

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