Breton Buckwheat Galettes are crêpe-like, filled pancakes that are famous in Brittany, France.
Four fillings are suggested for breakfast or lunch.
Makes: 12 pieces. Serves: 6 people. Preparation time: 60 minutes.
For the Batter:
For the Filling:
You'll need a 12 inch flat, round, non-stick griddle or, better yet, a seasoned crêpe pan.
For the batter, sift the two flours together with the salt into a large bowl. Make a well in the center and pour 1 cup of the milk into the center. Whisk the milk into the flour, making a smooth paste. Whisk for one minute, then add the second cup of milk, a little at a time. Stir well. Cover the bowl and let the batter rest at room temperature for 20-30 minutes. While it's standing, clarify the butter.
To make clarified butter, melt the butter in a saucepan over low heat, skim the froth from the surface and let it cool tepid. Pour the yellow butterfat into a bowl, discarding the milky sediment. Let it cool.
Stir the water into the batter and beat for one minute. If necessary, add more milk until the batter is the consistency of light cream. Stir in half the clarified butter and mix well. Warm the crêpe pan over medium heat until it's uniformly hot (about 3 minutes). Dip a wad of paper towel into the remaining clarified butter and coat the pan. Heat the pan 1 minute longer. Wipe the pan clean with paper towel, then re-coat it with more clarified butter. Ladle some batter into the center of the hot pan. Spread it with a pastry scraper or wood spoon and tip the pan around to spread the batter all over. You are looking to make the thinest crêpe possible. Cook the galette quickly (30 to 60 seconds) until golden brown. Peel off or flip the galette over to cook the other side. If anything, UNDERCOOK the galette since it will be re-heated later. If the first one seems heavy, thin the batter with more milk. Wipe the pan clean, re-coat with clarified butter and cook the next one to a light brown on both sides. Pile them up and if you'd like to keep them warm, use your oven set on low. You can also keep your serving plates warm there too.
Egg Galette (Galette a l'Oeuf)
Heat the pan as before, coat with clarified butter, break 4 to 6 eggs and lightly scramble them in the hot pan with a little water, seasoning with salt and pepper to taste. Undercook the eggs so they are still "runny". Then place the partly cooked scrambled eggs in a bowl. Clean the pan, re-heat it and re-coat it with clarified butter again. Place a galette in the pan (darker side up) and spoon some egg mix into the center. Let the mix cook for 30 seconds. With a pair of tongs, grab an edge of the galette and fold it to the middle. Do this from four sides so the galette forms a square with the center slightly open revealing the egg. Slide off onto a warm serving plate, garnish with parsley and serve immediately.
Ham Galette (Galette au Jambon)
Heat the crêpe pan as before, rub with clarified butter, place one galette (darker side up) in the pan and place a thin slice of cooked ham in the center and cook for 30 seconds. Again, fold the galette to make a square, with the center revealing the contents. Serve hot on a warmed plate.
Cheese Galette (Galette au Fromage)
For this filling, use the same technique as above using 2 tablespoons of grated Gruyere (low melting point, soft cheese) and let it melt for 30 seconds or more. Fold the edges as it melts. Serve immediately.
The Complete Galette (Galette Complet)
Mix them all - eggs, ham and cheese! Wonderful!