Galettes (Buckwheat Crepes)
Galettes (Buckwheat Crepes)

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, galettes (buckwheat crepes). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Galettes (Buckwheat Crepes) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Galettes (Buckwheat Crepes) is something which I have loved my entire life.

Also referred to as galettes in Brittany, France, buckwheat crêpes have gained in popularity in this country in large part because they're a tasty. Galettes are savoury buckwheat crepes from Brittany and usually feature cheese, ham, eggs, mushrooms etc. In this video I make a Galette Complète!

To begin with this particular recipe, we must first prepare a few ingredients. You can have galettes (buckwheat crepes) using 6 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Galettes (Buckwheat Crepes):
  1. Make ready 2 eggs
  2. Get 120 ml milk or water (or mix. Milk makes it richer)
  3. Get 60 g buckwheat flour
  4. Take 2 pinches salt
  5. Prepare 2 tsp sugar (optional for slightly sweet galettes)
  6. Prepare Butter for the frying pan

However, the Savory French Galette or French buckwheat crepes are made of healthy. Put the flour, salt, egg and half the milk into a bowl or jug. Beat to a smooth paste then stir in the remaining milk to make. This is the galette de sarrasin, a quintessentially Breton buckwheat take on the pancake, savory and slim, and it gives me my most Proustian food moments.

Instructions to make Galettes (Buckwheat Crepes):
  1. In one bowl, whisk together eggs, milk and water. In another bowl, mix together the buckwheat flour, salt and sugar (if using sugar).
  2. Gradually add the flour mixture into the wet mixture and whisk together very well.
  3. I recommend letting the batter rest in the fridge for an hour to improve the consistency, but if you're in a hurry you could cook it right away and it'll still taste good.
  4. Heat a frying pan on medium. Melt a tab of butter in the pan, then pour a ladleful of the galette batter in. Tilt the pan around so the batter spreads out evenly to the edges.
  5. Fry for a minute or two until you see little bubbles on the top and the bottom side has cooked. I like to have mine with just a little golden color. Then flip over the other side.
  6. Fry the other side for another minute or two until it's golden.
  7. Remove to a plate and prepare the remaining galettes. I sometimes cover my plate of finished galettes with another plate to keep warm.
  8. You can serve with yogurt, whip cream, fruits, jams, etc. for sweet galettes.
  9. For lunch or savory galettes, try steamed or raw veggies, ham/chicken, cheese, scrambled eggs, etc - the possibilities are endless!
  10. Another classic option is to put the fillings (like cheese and egg) on while the galette is still in the frying pan so it cooks along with the batter. In this case, don't flip the galette, but let it cook on one side with the fillings on top. Then flip jsut the sides over the fillings, or fold over, and serve :)

I'll often make a complète for lunch at our little. It is a crèpe from Bretagne (Brittany) that is made of buckwheat. A crèpe tends to be slightly thinner (more liquidy batter) and is more likely to be served sweet than a galette. Breton buckwheat galette (Galette Bretonne à la farine de sarrasin) (Taste le Tour with Gabriel Brittany is famous for its delicious savoury crêpes made with buckwheat flour and garnished with. Once you've mastered the simple recipe for Crêpes et galettes (Pancakes and Buckwheat Pancakes) from Rachel Khoo's The Little Paris Kitchen cookbook, you can have fun experimenting.

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