These are sort of like french pancakes. Unlike crepes which are normally sweet, these are normally enjoyed with a savoury filling and an egg cracked into the middle with the edges folded into the center to make a parcel. I learnt how to make these at a french cooking class that I found on groupon.
It was a very bizarre experience where we ended up at a primary school. The tutors accidentally turned off the gas and power supply supply to the school and the caretaker got quite irritated. It was in the middle of winter and we ended up cooking in our coats!
Despite all of this, I was really chuffed I learnt how to make these. I hadn’t used buckwheat flour before but I now use it all the time. It has a mild nutty flavour and it is also gluten free which is great for those who are intolerant or sensitive to gluten.
Yield 6 gallets
- 125g buckwheat flour
- ¼ tsp fine salt
- 1 large egg
- 300ml water
- Rapeseed oil
- Galette filling - additional savory or sweet fillings eggs, cheese, spinach, onions, mushrooms and parma ham are my favourite fillings
- Put the flour and salt into a bowl
- Whisk the egg with the water and add to the flour to form a batter
- Leave the batter to rest for 10 mins (or overnight in the fridge) and then whisk again
- Pour a medium sized dollop of batter into a hot pan
- Fry over a high heat for two mins on each side (until you see bubbles coming through)
- Crack the additional egg over the galette and add extra fillings, fold the edges of the galette into the middle to make a parcel and cook until the egg white has set
- Google pictures if you get stuck