Galette de Bretagne are buckwheat crepes, traditionally made in Brittany in France. They are made from buckwheat flour and are usually served as a savoury dish and filled with ham and cheese or smoked fish.
180g buckwheat flour
20g plain flour
Pinch of salt
2 eggs, whisked lightly
40g melted butter
Vegetable, rapeseed or olive oil, to cook the galettes
Salt and freshly ground pepper (to season the galette if you are filling it)
Suggested fillings: Ham and grated Gruyère or Comté with a fried egg; thin slivers of smoked salmon and cream cheese.
To make the galette batter:
1. Sieve the buckwheat flour and the plain flour together into a large bowl. Add the salt.
2. Make a well in the centre of the flour and add the eggs. Mix well.
3. Whisk in the milk, little by little, drawing the flour in as you go. When it is all combined into a creamy batter, add the melted butter and stir. Leave the batter to rest for at least 15 minutes. You can make it ahead of time and store it in a jug overnight in the fridge.
To cook the galettes:
4. When you are ready to cook the galettes, thin the batter with a little cold milk if it has become too thick. Oil a non-stick frying pan, heat it until you can barely hold your hand over it, then turn the heat to medium. Pour in just enough batter to coat the pan lightly, pouring any excess batter back into the bowl. Cook the galette over a medium heat for about 1 minute on the first side or until bubbling in the centre, then carefully turn the galette and cook on the other side for about 30-40 seconds until golden (lift the galette up to take a peep). If you are adding a filling this is the time to do it (see suggestions below).
Sprinkle grated cheese over the cooked galette and top with strips of sliced ham. Fold in the sides of the galette to make an envelope, leaving the centre of the galette exposed. When the cheese has melted, transfer the galette to a warm plate and serve. If you want to serve a fried egg in the middle of the galette, cook the egg first in another pan and slide it into the middle of the galette, on top of the cheese and ham, once you have placed it on the plate.
You can also smear the cooked galette with cream cheese mixed with a little horseradish sauce, lemon juice, thyme leaves and black pepper and top with warm smoked salmon, flaked trout or even mackerel.
Recipe note: You can use all buckwheat flour instead of mixing it with plain flour. However, the plain flour makes a lighter galette.