These savory crepes, referred to as galettes in France, are made with naturally gluten-free buckwheat flour and hail from the Brittany area in France. Galettes could be crammed with myriad fillings, together with cheese, ham and egg, often called galettes complètes. We like them with out the egg on prime, too. The batter ought to be just a little thinner than the consistency of heavy cream. Don’t skip beating the batter for a full 5 to 10 minutes to aerate it: You may be rewarded with lacy, skinny crepes. The galettes could be made in a nonstick skillet, however a metal crepe pan is a greater conductor of warmth and simpler to maneuver.

You may swap out 1 / 4 of buckwheat flour and sub in all-purpose flour in the event you like; all-purpose flour will give the batter extra elasticity, because it comprises gluten. Buckwheat flour varies from maker to maker. We had good outcomes utilizing Arrowhead Mill model. Buckwheat flour shade can fluctuate, so your crepes can look gentle or darkish relying on the model you employ.

Whole time: 1 hour

Make Forward: The batter must be ready at the very least half-hour upfront of cooking.

Storage Notes: Unfilled galettes could be tightly wrapped and refrigerated for as much as 3 days.

The place to Purchase: Buckwheat flour, ideally Arrowhead Mills model, could be discovered at well-stocked supermarkets and on-line.


6 – 12

Examined measurement: 6-12 servings

  • For the galettes
  • 1 2/3 cups (200 grams) buckwheat flour (see headnote)

  • 1 teaspoon nice salt

  • 2 1/3 cups (560 milliliters) water, plus extra as wanted

  • 1 giant egg

  • 2 tablespoons (28 grams) unsalted butter, melted, or impartial oil, for greasing the pan

  • For filling galettes
  • 6 tablespoons (85 grams) salted or unsalted butter, for crisping up the galettes, divided

  • 4 cups (15 ounces/440 grams) shredded Gruyère cheese, or to style

  • 12 skinny slices boiled ham

  • 12 eggs, any measurement

  • Freshly floor black pepper, for serving (non-obligatory)

  • Finely chopped contemporary chives, for serving (non-obligatory)


Make the galettes: In a big bowl, stir collectively the buckwheat flour and salt. Slowly pour within the water and beat the batter vigorously for five to 10 minutes. It will assist to aerate the batter and make it lighter. Put aside for about half-hour, or cowl and refrigerate for as much as 12 hours.

About half-hour earlier than you intend to make the crepes, take away the batter from the fridge.

When able to cook dinner, warmth a 9- to 10-inch crepe pan or nonstick skillet (see headnote) over medium to medium-high warmth till a drop of water dances on its floor earlier than evaporating. Dip the nook of a wadded-up paper towel within the butter or oil and wipe it throughout the underside and sides of the skillet to depart a whisper of fats on the floor. (Anticipate to make use of not more than 2 tablespoons/28 grams of butter or oil for cooking the unfilled galettes, however relying on how nicely seasoned your skillet is, you might not have to re-grease every time.)

Re-whisk the batter to recombine the substances. Its consistency ought to be barely looser than heavy cream. Utilizing a 1/4 cup (60 milliliter) measure, ladle the batter over the far facet of the skillet and tilt it to swirl the batter to the perimeters, creating a skinny pancake. (Don’t fear in case your first galette is unsuccessful.)

Return the skillet to the warmth and cook dinner with out transferring the galette till browned on the underside and the perimeters begin to brown and crisp, 45 seconds to 1 minute. Utilizing a spatula, gently loosen the sting of the galette and flip it over. Cook dinner the opposite facet of the galette till it is dried, about 15 seconds. Switch the galette to a wire rack and repeat with the remaining batter, stacking the galettes as you go. Repeat with the remaining batter, very flippantly greasing the pan and whisking the batter to recombine, as wanted

Fill the galettes: In the identical pan the place you made the galettes, soften 1/2 tablespoon of butter over medium warmth. Place one galette within the skillet with the facet with bigger bubbles dealing with up.

Scatter 1/3 cup (1 1/4 ounces/35 grams) of Gruyere within the middle of the galette and let it begin to soften. When it’s about three quarters melted, add a slice of ham and cook dinner till simply heat, about 1 minute. Prime the ham with an egg, cowl with any lid that’s wider than the pan, and cook dinner till the egg white is about however the yolk remains to be runny, or to your liking.

Utilizing a spatula, fold about 1 inch of the 4 sides of the galette in, to kind a sq. with the middle uncovered. Slide the stuffed galette onto a plate, garnish with pepper and chives, if utilizing. Repeat with the remaining galettes.

Recipe Supply

From meals author Olga Massov.

Examined by Olga Massov.

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