Buckwheat galettes

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I have good memories of galettes. My aunt and uncle live in Brittany and I was first introduced to these culinary delicacies some years ago. I loved them. I was told that they are usually served in a sequence.The first galettes was served with Emmental cheese. The second was served with ham and the last one was the winner. It was with ham, cheese and egg. The trick was to have the egg cooked but the yoke still soft. Some people actually break the egg up first and spread it all over the galettes. Just delicious. Galettes are usually served with a good sparkling apple cider. A great match. During a visit there a few years ago with my husband, I bought a small galettes cookbook and was determined to recreate the yumminess at home! I even bought a crepe maker!

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The galettes were this week´s recipe in my cooking group, Cookthebookfridays , which is cooking its way through David Lebovitz´s cookbook, ¨My Paris Kitchen¨.  Although I paid close attenton to his recipe and his tips, I made sure to pay close attention to what my Brittany cookbook said too. One difference that I noticed was that my Brittany cookbook recommended putting the batter in the fridge for at least 24 hours while David recommends at least an hour. I put mine overnight in a water bottle.

 

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The next day, it was good to go!wpid-20150217_201208.jpgwpid-20150217_201620.jpgwpid-20150217_203330.jpgwpid-20150217_203827.jpgwpid-20150217_202250.jpgwpid-20150217_212308_001.jpgwpid-2015-02-18-19.25.29.jpg.jpeg

I followed David´s recipe this time and enjoyed it just as much as in previous times. Traditionally, galettes are quite large. I mean, like the size of a vinyl record. And to see those ladies make those things and flip them so easily is truly a marvel because it is not as easy as it looks! Me? I am just glad mine don´t break and I don´t worry about mananging a perfect shape or size!

Here is the recipe for galettes that I usually use with some tips!

Ingredients: (Makes 12-15)
250 g buckwheat flour
1 pinch of coarse salt
3 cups water

For the fillings:
1 egg for each galette you make.
Ham, cut into pieces
Emmental cheese, cut into pieces

Mix the flour with the coarse salt.
Pour the water in gradually and mix slowly until well blended.
Allow it to rest 24 hours in a cool place until it thickens.

 

 

Making the galettes:

Grease the griddle (you can also use a thick bottom frying pan with a low rim) with butter. Spread the butter evenly. When the griddle is really hot, spoon a ladle of batter on the griddle and spread it quickly. If you don´t use a griddle, after pouring the batter in the pan, quickly tilt the pan in all directions to spread the batter all over the bottom of the pan.

 

Cook for 2 -2 ½ minutes over medium heat. You will see that the edges will turn brown and begin lifting themselves from the griddle or pan. That is when you know you can turn the galettes over. Turn it over carefully and you are ready to put a filling.

Crack your egg on the galettes and spread the white over but avoid the edges.
Put a few pieces of ham and cheese.

Turn the edges over so it looks like a present. The edges will naturally stick because of the egg and cheese.

Remove and set on a plate. If you find that your egg white is still a bit raw, put it in the microwave for 30 seconds or so. The yoke is meant to be runny. It is delicious with the galettes.
Serve with a good cider!

I am looking forward to seeing what my friend in the group thought of this one!

Have a good weekend everyone!

 

xxxx Natascha

 

28 thoughts on “Buckwheat galettes

  1. Parfait! It looks perfect! How can you go wrong with ham and Emmental… and sparkling cider? Coincidentally I’ve been debating buying “My Paris Kitchen”, you’ve convinced me (yet again to buy another cookbook)!

    1. Haha! You can never have too many cookbooks! (At least, this is what I tell myself!) Serioiusly though, it is a great cookbook and I am always learning something new from it. it is definitely worth the purchase and your husband will be so grateful for all the goodies you make! I am viviting my mom next weekend and i have bought her a copy of the cookbook because i am so confident she will love it too! Thank you so much Sadie! I hope ypu are feeling better xxxx

  2. A crêpe maker – that’s serious business! 🙂

    It’s wonderful that you have those memories of Brittany. And wonderful that you can recreate them, a little, in your own kitchen.

  3. I just love this post! I agree, some sparkling cider would have been fabulous!! Yours look amazing – but of course, you have so much experience. Wonderful to see that they work out! Mine – I had to broil the egg in the end, but otherwise were very tasty.

    1. Thank you so much! I normally don´t drink cider but it works really well with this dish! I can tell you, I still fumble my way through making the galettes too. They break or they are oddly shaped. I just took a picturee of the best one! haha! Thank you again and enjoy the rest of your weekend!

  4. First, I love your crepe maker. Second, putting the batter in the bottle is a wonderful idea.
    I find it so difficult to measure out the amount called for and trying to roll the batter around a pan. This would be so much easier. Your galettes look so perfect, and I love the idea of the
    apple cider. Great job!

    1. Thank you so much! This little gadget really does help so much! I got it on Amazon and it is worth it. Many of the galettes and crêpe stands I used to see had similar gadgets. I made mistakes and lost a few galettes but the process was easy! Thanks again! 😘😘😘😘😘😘😘😘😘

  5. Like all your pictures about your experience on crêpes : the cookbook, crêpe maker, cider and all. A fun read and your crêpe turned out beautiful.

  6. Natascha, yours are the most perfect looking galettes I’ve come across so far! Great job! My family had an electric crepe maker when I was a kid, but we didn’t use it much. It definitely seems to make the job easier. Great job! And hard cider alongside it? I have to try that combo. Sounds delicious!

  7. You certainly have the best looking four cornered galette among us, and very informative post regards this dish! Good job!

    1. Thank you, Emily! Honestly, i went through a few deformed ones before getting a photo of a good one haha! These are a bit tricky to make but even if they aren´t perfect squares, who cares? I still devour them haha!!!

  8. Love the pictures!! -especially the cider. Thanks for the tip about leaving the batter in the refrigerator longer, I think that was my problem. Your galettes look great.

  9. Yours look great! I love your griddle… how perfect for this. And to visit your aunt and uncle in Brittany sounds amazing.

  10. Yours looks so good. And wow, a crepe maker! That’s serious! I love your idea of putting the batter in a bottle!

    1. Hi1 Thank you so much! The crepe maker really does make the whole process easier! I saw a deal on Amazon and figured I would try it and it ended up being a good purchase! The batter in the bottle is much better! Thanks a again!! xxxx

  11. I’m visiting Quebec at the moment Natascha – and buckwheat galettes are very popular here. I love the idea of a Cook the Book group. I read David Lebovitz’s Sweet Life in Paris but don’t think I made any of the recipes – you’ve inspired me!

    1. Hi! I did not know that buckwheat galettes were so popupare there! I have not been to Montreal in many years. The cooking group is a lot of fun and it would be great if you joined us! My Paris Kitchen has been a great cookbook to use so far. I bought a copy for my mother and she is thrilled with it too. Do join us! Thanks again! xxxxx

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