Breton Galettes Pancakes
This is a fabulous buckwheat pancake that is filled with egg, ham and cheese before it is folded over. It is quite simple to make and is a great meal when you are not sure what you want to eat.
Breton galettes also make great desserts, stuffed with fillings like bananas and agave nectar.
Prep Time: 10 minutes
Resting Time: 2 hours
Cooking Time: 5 minutes
Total Time: 2 hours 15 minutes
60g / ½ cup buckwheat flour
150g / 1¼ cups flour, whole meal or plain
30g / 2 tablespoons salted butter, melted
1 fresh free-range egg
180 to 210ml / ¾ to ⅞ cup water
120ml / ½ cup semi-skimmed milk
Small pinch of salt
Butter for cooking
6 thin slices of cooked ham
45g / ¾ cup grated cheese (like gruyere or cheddar)
Combine both types of flour together. Add salt, then make a small well in the center for the egg.
Add egg in the middle, and then add the milk and half the water.
Beat with a whisk until mixture is smooth.
Add the rest of the water and melted butter. The batter should be like a thin cream.
If possible, allow the batter to rest for a 2 hours or overnight.
Heat a skillet and add a knob of butter. Move the pan around so the butter melts evenly in the pan.
Add a small ladleful of batter and quickly swirl it around. The batter should make a very thin layer and cover the whole of the pan. A palette knife or an egg slice can be used to spread out the batter. Cook for 2 minutes over medium heat, or until it comes away from the pan easily when you shake it. Toss the pancake over and cook for 1 or 2 minutes on the other side.
Flip the pancake back over and then add a very small knob of butter, a slice of ham and 15ml / 1 tablespoon of grated cheese onto one side of the pancake.
Fold in half over the filling, and then fold in half again. Cook on a very gentle heat for 1 minute, or until cheese melts.
Note: The addition of plain wheat flour improves the texture of the galettes. If you prefer gluten-free, use 150g / ⅔ cup buckwheat flour instead.
- Andy Irvine