Breton Galette
10 servings
45 minutes
Usually, galettes are unleavened crackers, but this word comes from the French language: in France, galettes are called pancakes. One of the popular cooking options is a Breton galette made with buckwheat flour. It is often cooked with fried eggs, bacon and cheese. Buckwheat flour is difficult to handle due to the lack of gluten, but this is compensated by its native taste.
1
Prepare the necessary ingredients.
2
In a mixing bowl, combine buckwheat flour, egg, 500 ml of water, and salt until smooth. Cover the thick batter with water so that it is submerged, and refrigerate for an hour.
- Buckwheat flour: 200 g
- Chicken egg: 11 pieces
- Salt: 1 teaspoon
3
Take the dough out of the fridge, mix it; it should have the consistency of thick cream. If necessary, add more water. Leave the dough at room temperature for 30 minutes.
4
Heat a large skillet and grease it with butter.
- Butter: 100 g
5
Pour a little batter, turning the pan in circular motions to cover the entire bottom surface with a thin layer.
6
Fry for 30 seconds, then crack an egg in the center of the pancake, you can spread the egg white a bit over the pancake.
- Chicken egg: 11 pieces
7
Sprinkle grated cheese around the yolk and add pieces of ham. Continue frying on low heat until the egg is almost cooked.
- Gruyere cheese: 200 g
- Ham: 200 g
8
Fold the edges of the pancake to the center so that the yolk remains visible. Fry for another minute and brush the edges of the galette with melted butter. Repeat the procedure with the remaining batter and other ingredients.
- Butter: 100 g
9
Fry for another minute and brush the edges of the galette with melted butter.
- Butter: 100 g
10
Repeat the procedure with the remaining dough and other ingredients.
- Buckwheat flour: 200 g
- Chicken egg: 11 pieces
- Salt: 1 teaspoon
- Butter: 100 g
- Gruyere cheese: 200 g
- Ham: 200 g
- Ground black pepper: to taste