Galette de Bretagne

Ingredients

• 200g (1 1/2 cups) buckwheat flour 200g (1 1/2 cups) buckwheat flour
• 500ml (2 cups) water 500ml (2 cups) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• Filling options: ham, cheese, eggs, mushrooms, spinach, etc. Filling options: ham, cheese, eggs, mushrooms, spinach, etc.
• Butter or oil for cooking Butter or oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 8g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the buckwheat flour and salt.
2. 2.
   Gradually add the water while whisking continuously until a smooth batter is formed. Let the batter rest for 30 minutes.
3. 3.
   Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
4. 4.
   Pour a ladleful of batter onto the skillet and quickly spread it into a thin, round shape using the back of the ladle.
5. 5.
   Cook the galette for about 2-3 minutes on each side until golden brown.
6. 6.
   Remove the galette from the skillet and fill it with your desired ingredients.
7. 7.
   Fold the galette into a square or rectangular shape and serve hot.

Treat your ingredients with care...

• Buckwheat flour — Make sure to use authentic buckwheat flour for the best flavor and texture. If unavailable, you can mix half buckwheat flour and half all-purpose flour as a substitute.

Tips & Tricks

• For a crispier galette, cook it on a higher heat for a shorter time.
• Experiment with different fillings such as caramelized onions, goat cheese, or smoked salmon for a unique twist.
• Serve the galette with a side of mixed greens or a fresh salad to complement the flavors.

Serving advice

Serve the Galette de Bretagne hot, either as a main course or as a light snack. Pair it with a glass of traditional Breton cider for an authentic experience.

Presentation advice

To enhance the presentation, fold the galette neatly into a square or rectangular shape and place it on a plate. Garnish with fresh herbs such as parsley or chives for a pop of color.