Recipe summaryClick image to view larger version
Preparation 3 minutes + standing
Cooking 25 minutes
You can eat these thin crepes with all sorts of savoury or sweet fillings. It takes a little practice to deftly spread the batter out to an even thin round, but once you have mastered the art you can turn them out quite quickly.
It is easier if you have a flat griddle or a crepe pan with very low sides. Use a large palette knife to lift and turn the galette, wiping it with a piece of oiled kitchen paper to ensure that it does not stick. Don't try to lift the galette until the top side looks dryish and set, and keep the heat moderate and constant. Wipe the griddle with your oiled or buttered kitchen paper between each galette.
Go vegan: Ensure you fry with oil as opposed to butter. If you're making the sweet apple filling, use a vegan spread like Pure, Vitalite dairy-free or Stork, and the soya-based cream.
Traditional galette complet: Don't flip the galette but crack an egg into the centre. Spread the white out over the whole galette. As it turns opaque, cover with grated vegetarian Emmental cheese and fold in the sides to make a rectangular frame with the soft-cooked yolk in the centre. Serve immediately.
Sweet apple filling: Peel, core and slice 4–6 Granny Smiths (or similar crisp apple) and put into a large frying pan with 50g melted butter or margarine. Fry for a few minutes, then add 3 tbsp dark brown sugar and a tablespoon of apple brandy, brandy or orange juice. Shake the pan from time to time and cook until the pan juices are thick and syrupy. Fold the galettes round the filling and serve with crème fraîche or a soya-based cream.
- 150g buckwheat flour
- 300ml warm water
- oil or butter, for frying
- ½ tsp salt
- 2 tsp sunflower oil
Sift the buckwheat and salt together, then gradually mix in the water. Beat well to make a smooth batter, cover and leave to stand in a warm place for a couple of hours.
Put a griddle or heavy-based frying pan on a moderate heat. Wipe it with oil or butter.
Beat the 2 tsp of oil into the batter. Put a small ladleful into the centre of the griddle and quickly and gently spread it out thinly. When the top looks set, carefully slide a palette knife under the edge to see if the underside is nicely browned. When it is, flip the galette and cook very briefly before serving. Try a savoury or sweet filling (see top).
Leave a comment
Have you tried this recipe? What did you think? Any tips or advice? Simply enter your details (your email address will not be publicly viewable) and your comment will be displayed below.