frenchguycooking
Senior Cook
Hi guys,
Here s a recipe from western France. It's a classic from "Bretagne". We call this "Galettes de Sarrasin" standing for Buckwheat Pancakes or Buckwheat Crepes. Hope you will like it
Ingredients :
------------------
250g Buckwheat Flour
2 TBSP wheat flour
1 egg
500 ml water
salt
Cooking-ware
------------------
Flat frying pan
Mixing bowl
Food processor with whisk attachment
Whisk
Spatula
TBSP
TSP
Instructions :
-------------------
- In a bowl goes the buckwheat flour and the egg yolk
- Add the water to it
- In the food processor, beaten the egg white to stiff
- add 2 tbsp wheat flour, mix again
- Add salt (big pinch)
- Mix the beaten white eggs in the mixing bowl with all ingredients.
- Get a smooth silky finish
- Let rest for 1 hour
- ...
- Hot pan, grease it nicely between all Galettes
- Pour a bit of liquid, enough to cover the bottom
- move around
- As the bottom isn't sticking any more, flip the Galette over
- Cook for a few minutes, till colored on both sides
- Set aside
- For a classic french filling : 1 egg, some grated cheese and ham
- Folds the edges of the Galette to the center
- Serve hot with fresh herbs
Delish !
Here s a recipe from western France. It's a classic from "Bretagne". We call this "Galettes de Sarrasin" standing for Buckwheat Pancakes or Buckwheat Crepes. Hope you will like it
Ingredients :
------------------
250g Buckwheat Flour
2 TBSP wheat flour
1 egg
500 ml water
salt
Cooking-ware
------------------
Flat frying pan
Mixing bowl
Food processor with whisk attachment
Whisk
Spatula
TBSP
TSP
Instructions :
-------------------
- In a bowl goes the buckwheat flour and the egg yolk
- Add the water to it
- In the food processor, beaten the egg white to stiff
- add 2 tbsp wheat flour, mix again
- Add salt (big pinch)
- Mix the beaten white eggs in the mixing bowl with all ingredients.
- Get a smooth silky finish
- Let rest for 1 hour
- ...
- Hot pan, grease it nicely between all Galettes
- Pour a bit of liquid, enough to cover the bottom
- move around
- As the bottom isn't sticking any more, flip the Galette over
- Cook for a few minutes, till colored on both sides
- Set aside
- For a classic french filling : 1 egg, some grated cheese and ham
- Folds the edges of the Galette to the center
- Serve hot with fresh herbs
Delish !