New Recipes Galette Bretonne Au Sarrasin - ★Cooking Recipes★

Directions for: Galette Bretonne Au Sarrasin

Ingredients

Galette Batter

750 ml water (3 cups)

1 egg

3 grams Grey Brittany salt (0.11 ounces)

250 grams light buckwheat flour (8.75 ounces)

50 grams all purpose flour (1.75 ounces)

50 grams melted butter (1.75 ounces)

Galette Complete (filling for

1 Tbsp butter (15 ml)

1 galette

1 egg, lightly beaten

1 slice ham

3 Tbsp shredded Gruyre/Emmenthal (45 ml)

Salt and pepper, to taste

Directions

Galette Batter

1. Whisk 1 cup (250 ml) of the water with egg and salt to combine.

2. In a separate bowl, mix both flours together. Make a well in the center. Gradually whisk in water mixture. When you have a smooth paste, whisk in remaining water to make a thin batter. (The consistency similar to 35% cream.) You may not use all 500 ml (2cups). Set aside at room temperature for 2 hours or refrigerate overnight.

3. Stir melted butter into batter when ready to cook galettes.

4. Oil your galettier with a lightly oiled cloth. Pour a small ladle full of batter in the center. Using a wooden rake, spread batter gently to sides to form a 35 cm circle (about 13 inches). When the edges are beginning to crisp and lift, flip carefully using a flat wooden spatula. Cook the galette 1 minute more on the other side.

5. Stack galettes and keep covered with a damp cloth at room temperature. Makes 12 to 15 galettes nature.

Galette Complete (filling for

1. Melt butter in a galettier or non-stick pan set over medium-high heat. Lay galette over bottom of pan. Pour egg over top. Spread out gently to coat galette. Top with ham and sprinkle with cheese. Season lightly.

2. Fold sides of galette into center to cover ham and form a square. Flip and cook other side until hot and crispy. Serve immediately. Makes 1 galette complete.

See more: Dinner, Eggs/Dairy, Side, Pork, Cheese, French