Preparation time : 2h
Cooking time : 5 min
Ingredients (8 galettes) :
350 g of Buckwheat flour
80 cl water
15 g salt
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
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.
To go with this dish I recommend Breton Cider