Monday, March 03, 2014

Galette bretonne / Crêpes de sarrasin / Breton buckwheat pancakes...

Gallette or crêpes de sarrasin, so pancakes made with buckwheat flour, are one of my favorite kind of pancakes. They are typical and traditional Breton pancakes. There are sweet and savory versions - I like both! To be more exact actually, I like having a savory one first (the one with everything - cheese, slice of ham and an egg) followed by a sweet one (my favorite being one with chestnuts and cream or just some jam). That way you have your lunch AND a dessert by making only one main thing - pancakes! :) When I'm eating those pancakes I always think about those sunny days in Brittany, smell of the sea and that slow, laid back French way of living :)




"Galette is a type of thin large pancake mostly associated with the regions of Normandy and Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated, such as Limousin or Auvergne. It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. One of the most popular varieties is a galette covered with grated Emmental cheese, a slice of ham and an egg, cooked on the galette. In France, this is known as a galette complète (a complete galette). A hot sausage wrapped in a galette (called galette saucisse, a tradition of Rennes, France) and eaten like a Hot Dog is becoming increasingly popular as well." - by wikipedia.org

How to make it...
Ingredients:
- 500 g buckwheat flour
- 2 eggs
- 1 l water
- 1 teaspoon salt
- 4 tablespoons melted lard (didn't have any at home so used sunflower oil, probably compromised on the taste that way...)

Sieve the flour into a bowl and form a hollow. Whisk the eggs in it. Add salt and gradually add water, mixing the ingredients to form a liquid batter. Then beat vigorously with a whisk or hand mixer. Leave to rest for at least 2 hours or even overnight if possible. Your batter might have thickened - as the flour soaked up the liquid so there might be a need to add more water. Whisk again and add melted lard. Heat the pan and grease with some butter if needed. Add a ladle of your pancake batter and distribute evenly over the whole of the bottom of the pan. Free the browned edges of the pancake from the edge of the pan, turn the pancake over and cook the other side. Fry all your pancakes and serve with sweet or savoury accompaniments of your choice.

Smacznego!


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2 comments:

Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.