Calette

You have all heard of the galette but I want to tell you about the calette! It is exactly the same as a galette but with one striking healthy difference. There is no processed meats in a calette. Instead of meat, you place a nice healthy cabbage leaf which has been steamed for one minute. It helps to place the cabbage leaf inside on the base of the pancake and then add other ingredients as desired including cheese, tomato, thyme, egg, salt and pepper to taste. Three minutes later you have your calette.

You will need for the mix

0.5 kg of buckwheat flour (sarrasin)
1 litre water
tspoon salt

Mix all the ingredients very slowly in a bowl for 30 minutes using your hands to feel the grain of the flour change slowly and become almost silky. Once ready you can keep it in the fridge for up to four days. Using a large spoon, place each pancake mix on a hot pan which has been greased with non flavoured pork or goose fat or non salted butter if easier to find. Place the calette on the pan and once formed, add the egg (break and spread the egg)cabbage leaf, cheese, tomato and herbs as desired. Fold the calette into an envelope and serve immediately.