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Galettes from Brittany

 
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miss Brittany



Joined: 15 Nov 2020
Posts: 14

PostPosted: Mon Nov 15, 2020 3:16 pm    Post subject: Galettes from Brittany Reply with quote

Galette" is the very original term for "Crêpe".
This batter is still used to make salty galettes with
a very specific flour called "farine de blé noir":
buckwheat flour ; this is the oldest tradition
which makes delightfull galettes.
Use regular wheatmeal if you can't find this one !

Ingredients :
- 250 gr [9 oz] buckwheat flour / 1 egg / 1/2 liter [17 fl oz] water /
1 teaspoon olive oil / 1 teaspoon salt
Method :
- Put the flour and salt in a salad bowl, dip a shaft and put the oil
and the (whole) egg in. Turn slowly with a wooden spoon to begin
to incorporate the water, bit after bit. Turn gently until the flour has
disappeared ; turn very sharply so as to eliminate the lumps and obtain
an homogeneous mixture. Finish pouring the water slowly while turning.
Leave the batter for at least one hour before cooking.

To prepare :
Turn the batter. Heat a non-stick pan, put a light knod of butter in
(swirl the pan to distribute the melting butter ; the pan must be hot
enough to hear the butter fry but not too hot for the butter must not
get brown !), pour a small laddle of batter on the pan, while swirling it
to distribute the batter evenly (this is the important trick !). Cook until
golden brown, turn the galette upside down and put the stuffing on
the golden side ; the stuffing will heat and melt while the other side of
the galette is getting brown. Slide the galette in a large plate, fold it in
2 and serve right away (or reserve in an oven plate which you will heat
a couple minutes before serving).Repeat for each galette.

GALETTE SAUMON ET CREME
Salmon and cream Galette
- Prepare a batter like explained ; cook the galettes like explained
above, without their filling ; keep them hot.
- Heat some smoked salmon in a non-stick pan with a little sour cream
and pepper...
- Fill the galettes and serve right away ! Light and delightfull,
on a bed of lettuce !
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