Galettes de Sarrasin
Recipe by Florian Dupuy
French cuisine can be simple and healthy. Here is the proof. I will not debate with the haters who claim galettes are not healthy. The proportions are indicative and you should feel free to experiment. Some people add an egg to the batter. I don’t see the point, but why not.
Course: SecondiCuisine: FrenchDifficulty: Easy
Servings
+
-
4
servingsPrep time
5
minutesCooking time
5
minutesTotal time
10
minutesIngredients
250 g 250 buckwheat flour
750 ml 750 water
1 tsp 1 coarse salt
Some butter
Whatever filling you want (egg, cheese, ham, mushrooms, you name it)
Directions
- Put the flour and the salt in a large bowl. Pour in the water in three or four batches, stirring with a whisk as you go, until you obtain a smooth batter.
- If you can, let it rest in the fridge for about 1 hour. If you can’t, it will still work. The galettes may simply remember.
- Preheat a non-stick pan and add a small chunk of butter. Spread the butter using a paper towel. Once the pan is really hot, pour in a ladle of batter and quickly spread it out by swirling the pan. Once the edges detach from the sides of the pan, you can flip the galette using your preferred method.
- This is where the fun part begins: fill the galette with whatever you want. The classic filling would be an egg, ham and grated cheese (referred to as “La Complète”). Another favourite variation of mine is fried mushrooms with some crème fraîche. Or Roquefort and walnuts. You can even try sweet variations.
- If you go for “La Complète”, fold the sides at the end to make it look like in the picture.
Equipment
- Large mixing bowl
- Whisk
- Non-stick pan
- Ladle
Notes
- Letting the batter rest in the fridge for about an hour improves the result, but it works without.
- Another favourite variation is fried mushrooms with some crème fraîche, or Roquefort and walnuts. You can even try sweet variations.