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The Galette Bretonne it’s a buckwheat pancake which is usually filled with salty ingredients. It is a traditional recipe from Brittany, in northwestern France.
The original recipe is prepared only with buckwheatso it is also a gluten free recipe. If you then pay attention to the ingredients you use for the filling, you have a dish suitable for celiacs and intolerant people.
In addition to seeing how to make buckwheat crepes We propose a classic egg, ham and cheese filling, a dish that is known as Galette Bretonne Complete. It can be eaten for breakfast, although we also suggest you try it as a quick dinner accompanied with a salad.
Galette Bretonne or Buckwheat Crepes Recipe
Ingredients
-
200 g buckwheat flour
-
1 egg
-
1 level teaspoon of salt
-
450 ml of water
For the crepes
-
4 eggs
-
160 g grated Emmental cheese
-
4 slices of ham
-
freshly ground black pepper
-
butter for the skillet
For the filling
How to make Galette Bretonne or Breton Crepe with Buckwheat
-
Prepare the dough for the crepes
- In a bowl, mix the buckwheat flour and salt.
- We add the I beaten egg, approximately half the water and we beat with an electric mixer for about 3 or 4 minutes.
- We are adding little by little the rest of the water, always beating. The dough tends to be somewhat runnythe buckwheat flour will hydrate during the rest and take consistency.
- Let rest 2 or 4 hours (you can prepare the dough the night before if you want)
-
Cooking the Breton Crepe
- To cook the crepes you need a 22-24 cm non-stick pan or pan diameter. We use a crepe maker like this one.
- we warm up the crepe and brush it with melted butter.
- We put a ladle of dough and distribute it immediately all over the crepe maker, either by moving it quickly, or using a crepe spreader like this one. have to stay as fine as possible.
- we left cook about 1 minuteas soon as we see that bubbles have come out and the dough is already cooked, we turn it around and we cook about 30 more seconds.
- We are removing on a plate.
-
We fill the Galette Bretonne
- Once we have the crepes ready, in a pan with little oil we fried the eggs.
- We will not make fried eggs but grilled eggsso we just have to brush the pan with oil.
- We break them carefully so they don’t spread too much, or we can also use a pan with holes like this one or an egg ring like this one.
- While we cook the eggs, we keep the crepe warm.
- When the white is cooked but the yolk is still juicy, we put a crepe back in the crepe maker and carefully remove the egg of the frying pan and we put it in the center of the crepe.
- We distribute the grated emmental cheese all around, we put the slice of ham to one side and close the crepe folding the edges in as if it were an envelope.
- We cook a few seconds, until we see that the cheese melts, and we serve.
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Tips for making the best Galette Bretonne
Can I use other fillers?
Snap Galette Bretonne Complete recipe What we bring you is the most traditional, but you can, for example, add chopped spring onion, spinach, replace the York ham with bacon or serrano ham, etc.
Can I make the buckwheat crepes ahead of time?
You can make the crepes and leave them in the fridge, well covered so they don’t dry out, for 2 or 3 days.
I am allergic to eggs, can I replace it?
You can make the galette bretonne without eggs, in fact the most traditional recipe does not have it. You mix only the flour with a little salt and water. And for the filling, as we have said before, you can vary the ingredients according to your taste.
Where to buy buckwheat
He buckwheat or buckwheat it’s a grain rich in protein and with all essential amino acids that besides is gluten free. It is highly advisable to include it in our menu to vary the cereals we consume, without always focusing on common wheat.
You can buy buckwheat flour in well-stocked supermarkets, gluten-free stores, diet stores and of course online, without a doubt a very convenient option:
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Harimsa Organic Buckwheat Flour,…
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