Wednesday, 14 February 2018

Buckwheat Galettes

The buckwheat galette is probably the most famous dish in Brittany. In every town and market place 
you will see the biggest queue is the one of locals waiting to order their galette for lunch. Don’t hesitate to join the queue in the market as you will be offered a sausage and onion all rolled up in a delicious buckwheat pancake or galette as is commonly known in Brittany.

The most wonderful attribute of the galette is their versatility. Whilst delicious on their own, they are a great accompaniment to lots of additional ingredients. The local farmers simply added the galette totheir morning  bowl of buttermilk for a healthy nourishing meal.  The most popular galettes served in cafes will add cheese, ham, vegetables, seafood and even fish. Its a great empty the fridge dish and one can experiment with all the ingredients and herbs one has to hand. My favourite ingredient is simply grated roquefort cheese and spinach or simply with brockley as in the above photograph.

Galettes are relatively easy to make but I recommend you make the batter the night before and let it rest in the fridge.


(For 8 galettes)

250g buckwheat flour
1 egg
1tsp coarse sea salt
100 ml milk
200 ml water
Butter for cooking the galette on the pan.
Your additional ingredients to add to the galette once made.

As I said its best to make the batter in advance. Its very simple and a great way to get kids into cooking. Sift the flour into a mixing bowl making a well in the centre. Add the egg and salt into the well with a wooden spoon gradually bringing in the flour into the mix. Mix the milk with water and add a little at a time as you mix the batter into a smooth paste like mayonnaise. Add the mix to a food processor and add more milk & water as necessary until you get the consistency of cream. In the old days, the traditional method was for women to use their arms together in a big cauldron working the batter for up to four hours until the right consistency was found. Thank God for Kenwood!

Leave the batter overnight to rest.

Next day, grease a large pan with butter and heat up to 110 degrees (gas mark 1/4). Stir the batter well and place one ladle of the batter in the centre of the pan quickly swirling the ladle around so you get an equal spread on the pan. Cook until the edges go brown and add your additional ingredients now if you wish. Make an envelope shape of the galette so it looks good and cover for a minute. Serve immediately.

With this dish, as so often, practice makes perfect!

Serve with a glass of lovely cider.

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