Have you tried a buckwheat galette? We spent last weekend in Brittany for our good friends’ wedding. When in Brittany, you must eat a buckwheat galette!
A galette is like a crepe but made without sugar. It is the sweet crepe’s, salty buckwheat cousin. You can prepare crepes and galettes in so many different ways. There are as many galette and crepe recipes as there are people living in Brittany! 🙂
We have included the classic buckwheat galette recipe here. You can complete your galette with the ingredients of your choice.
Some ideas :
- Goat cheese, walnuts, poached pears and honey
- The classic “complète” : ham, emmental cheese and a poached egg on top
- Raclette cheese and sauteed, spicy potatoes
- 2 cups of buckwheat flour
- 2 eggs
- 2 cups of cold water
- 40 g (1½ oz) of butter "noisette"
- 5 g of salt
- Prepare your butter "noisette". (Heat butter in a frying pan on high heat. The butter will melt, bubble and begin to caramelize. As soon as the butter starts to caramelize remove from heat and voilà! - your butter "noisette" is ready! (Put aside to cool and for use later in the recipe.)
- Mix flour, salt and eggs in the Kitchenaid bowl on medium speed for about 2 minutes.
- In a seperate bowl, beat the water and the butter "noisette".
- Incorporate the liquid mixture into the Kitchenaid bowl mixture.
- Mix for 5 minutes on high speed until the mixture is smooth (without lumps).
- Refridgerate overnight.
- Use a crepe pan to make the galette.
- Splash the crepe pan with a small amount of olive oil. Use a paper towel to cover the crepe pan with olive oil while also removing any excess oil. (You want a very thin layer of olive oil on the pan, otherwise, your galettes will be too greasy!)
- Heat on very high heat (the highest heat available).
- When the pan is very high, fill a laddle and pour the mixture onto the crepe pan.
- Using the crepe rake (this is sold with the crepe pan), smoothe the mixture over the crepe pan.
- If you don't have a crepe rake, you can also move the pan from side to side until the mixture has covered the entire pan.
- Use a metal spatula to check the color of the cooking side of the crepe. When it is golden brown, use the spatula to turn it over.
- Cook until both sides are golden brown.
To make your gorgeous galettes, you will need a crepe pan. Our crepe pan is part of our below Le Creuset collection.
It is also easier to use a crepe batter spreader to make galettes.
Let us know if you have any questions! 🙂
A galette is often served with a lovely side salad in a small bowl. We made this sweet little salad to go with our galettes : baby spinach, walnuts, yellow tomatoes, crumbled blue cheese and Dijon mustard, sea salt and olive oil vinaigrette.
We ate delicious food while in Brittany. (Our article about our trip to Brittany with more photos will be up on the blog soon!)
The wedding menu was gorgeous : roasted chicken with a salted caramel sauce and mashed potatoes, a heavenly chocolate mousse cake dessert, free-flowing champagne and wine and this lovely crayfish and mini, crunchy galette appetizer in a martini glass!
Have you been to Brittany? Where did you go? What did you eat? We would love to hear from you!
Also, if you make your own galettes, let us know about it in the comments below!
Receive healthy, real food, International recipes to satisfy your wanderlust for FREE 3 times per week
Sign up to receive our recipes and FREE cooking resources available exclusively to our subscribers!