Galettes or crepes au sarasin are made from buckwheat. Buckwheat has no gluten, this dish is a great way for gluten intolerant and coeliac people to enjoy a crepe party!
Ingredients
- 500 g buckwheat flour
- 2 eggs
- 1/2 tbsp of salt
- 50 g butter (the butter will allow the dough not to stick during cooking, if not using, you will have to use some when cooking)
- about 800 mL water
Method
- Place the buckwheat flour and salt in a bowl, make a “well” (a hole in the middle)
- Add 1/3 to half of the water and mix with a whisk. Â Then add the rest of the water and mix. Â Add the eggs and mix until the preparation is smooth. Â Add the butter if using.
- Mix the ingredient, you will have a thick but very fluid batter. Â Allow to rest for a couple hours at least.
- To cook, heat up a large nonstick pan (the lower the sides, the better), pour a ladle of the preparation in the pan (you may need to adjust the amount as it depends on the size of your pan). Handle the pan to cover the bottom of the fry-pan. Â Cook until the galette is fully dry on top. Â At this stage you can choose to turn the galette over and fill it or stack it on a pile and prepare several more for use later when you will place them on they uncooked side.
- When cooking the filling, place it in the middle of the galette the filling ingredients are added and the four “corners” of the crepes pulled and folded towards the middle to contain the filling (you end up with a square shape galette).
Need more info for the batter? Look here.
Fillings
The basic filling is a full egg, ham and cheese, but there are many variations. Â Combinations of the following ingredients make a great galette:
- eggs
- tasty cheddar / gruyere type of cheese
- ham
- Mushrooms (often sliced and precooked)
- Bacon dices or “lardons” as known in France, precooked
- Cream
- sliced cooked potatoes
You can also use blue cheese (I personally love it in savoury galettes), green asparagus, smoke salmon, salmon, tomatoes,…the list is endless!
