Savory Buckwheat Galettes from Brittany
Discover the flavors of Brittany, France with these delicious savory buckwheat galettes. Originating from a charming fishing village, this recipe yields approximately 100 galettes that are perfect for filling with your favorite ingredients, such as ham, cheese, and fresh spinach. Made with real buckwheat flour, these galettes offer a unique nutty flavor and a delightful texture. Prepare the batter ahead of time to let the flavors meld and achieve the perfect consistency. Whether enjoyed as a meal or a snack, these galettes are sure to impress your family and friends. Add your choice of hearty fillings for a gourmet experience right at home!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Buckwheat Flour
5 kg (Dry ingredient, no preparation needed.)
Rock Salt
100 g (Dry ingredient, no preparation needed.)
Eggs
30 (Crack and separate yolks if necessary for filling.)
Milk
3 liters (Liquid, no preparation needed.)
Water
3 liters (Liquid, no preparation needed.)
Butter
500 g (For greasing the pan and cooking.)
Instructions
1
In a large mixing bowl, combine the buckwheat flour and rock salt. Create a well in the center.
2
Pour in half of the milk and add half of the eggs to the well. Using a spoon, gently fold in the surrounding buckwheat flour, ensuring the mixture remains soupy.
3
Gradually stir in the remaining milk and eggs, continuing to fold in the flour until the batter is smooth and lump-free.
4
With an electric mixer, whisk for a few minutes while slowly incorporating water, adjusting the consistency until it resembles melted chocolate.
5
For an added depth of flavor, mix in a tablespoon of beer for each egg added.
6
Cover and refrigerate the batter for at least 2 hours to let it chill and the flavors develop.
7
After chilling, check the batter consistency; if it's too thick, add more water until smooth and silky.
8
To cook the galettes, heat a flat griddle or large frying pan over high heat. Once hot, add a small amount of butter and allow it to melt until brown.
9
Wipe the surface with a paper towel to ensure it’s lightly greased. Pour one ladleful of batter into the pan, quickly tilting it to cover the surface evenly.
10
Cook for 10-15 seconds, then carefully lift the edges with a spatula. Transfer to a lower heat to finish cooking.
11
Add your desired fillings (grated cheese, egg yolk, diced ham, and spinach) onto the cooked side of the galette.
12
Fold the edges in to form a square, pressing down with a spatula to seal. Flip over and press down gently again.
13
Cook until golden brown and serve immediately. Experiment with your favorite combinations for a personalized touch!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Buckwheat Galettes from Brittany?
They are traditional savory crepes made with real buckwheat flour, originating from a fishing village in Brittany, France, known for their unique nutty flavor.
How many galettes does this recipe produce?
This recipe is designed for a large batch, yielding approximately 100 galettes.
Is this recipe gluten-free?
Yes, these galettes are made with buckwheat flour and are considered a gluten-free option.
What is the primary flour used in this recipe?
The primary flour used is 5 kg of buckwheat flour.
How much salt is required for the batter?
The recipe calls for 100 g of rock salt to be mixed with the flour.
How many eggs are needed for the batter?
You will need 30 eggs to prepare this quantity of galette batter.
What liquids are used to make the batter?
The batter uses 3 liters of milk, 3 liters of water, and an optional amount of beer.
How should the batter be mixed initially?
You should create a well in the flour and salt mixture, then fold in half of the milk and half of the eggs until soupy.
What tool is recommended for achieving a smooth batter?
An electric mixer should be used to whisk the batter while slowly incorporating water.
What should the final batter consistency look like?
The final consistency should be smooth, lump-free, and resemble the look of melted chocolate.
Why is beer added to the galette batter?
Beer is added to provide an added depth of flavor; the recipe suggests one tablespoon for each egg used.
How long should the batter rest before cooking?
The batter must be covered and refrigerated for at least 2 hours to let the flavors develop.
What should I do if the batter is too thick after chilling?
If the batter is too thick after resting, simply add more water until it becomes smooth and silky.
What type of heat is best for cooking the galettes?
You should start with high heat on a flat griddle or pan, then transfer to lower heat to finish cooking once filled.
How much butter is needed for this recipe?
The recipe requires 500 g of butter for greasing the pan and cooking the galettes.
How do I prepare the pan for the batter?
Heat the pan, add butter until it browns, and then wipe the surface with a paper towel to leave it lightly greased.
How much batter should I pour for one galette?
Pour one ladleful of batter into the pan and quickly tilt it to cover the surface evenly.
How long does the first side of the galette take to cook?
The first side cooks very quickly, taking only about 10 to 15 seconds.
When do I add the fillings?
Add your desired fillings onto the cooked side of the galette while it is still in the pan.
What are some suggested fillings for these galettes?
Common fillings include grated cheese, egg yolk, diced ham, and fresh spinach.
How do I fold the galette?
Fold the edges inward to form a square shape, pressing down with a spatula to seal it.
Do I need to flip the galette after folding?
Yes, after folding and pressing, flip the galette over and press down gently again to finish cooking.
What is the final appearance of a cooked galette?
A properly cooked galette should be golden brown and the edges should be crisp.
Are these galettes suitable for a snack?
Yes, they can be enjoyed either as a full meal or as a savory snack.
What flavor profile does buckwheat flour provide?
Buckwheat flour provides a unique, nutty flavor that distinguishes galettes from traditional sweet crepes.
Can I use regular table salt instead of rock salt?
While rock salt is specified for the traditional recipe, you could use table salt, though it may slightly alter the traditional texture.
Is the milk added all at once?
No, the milk is added in two stages: half at the beginning and the rest gradually with the remaining eggs.
Can I make the batter further in advance?
Yes, the batter benefits from chilling, and preparing it ahead ensures the best consistency and flavor meld.
Are the galettes served hot?
Yes, they are best served immediately after cooking while they are fresh and hot.
Can I create my own filling combinations?
Absolutely, the recipe encourages experimenting with your favorite ingredients for a personalized touch.