Galettes are very tasty, hearty crêpes made with buckwheat flour. Here you will find an authentic original recipe for galette complete from Brittany.
The first time (and after that very very often!) I ate galettes during my lunch break at work. There were unfortunately few good places to eat lunch near my work, but this little snack bar stood out. Brilliant galettes, great stews and excellent coffee. Unfortunately, this snack bar is now closed down.
However, you can actually get good galettes even in Mumbai if you want, at Café Suzette.
If Mumbai or Brittany are too far for you, you can make them yourself with this recipe! They are actually not that hard to make. Even if you don’t have an authentic galetière (galette pan) at home.
Unless you’re as dumb as I am. More on that later…
Galette variations
The most famous variation of galettes is the galette complète with cooked ham, grated cheese and a fried egg on top.
Other variations I’ve encountered include: filled with goat cheese and figs (jam); or with goat cheese, honey and toasted walnuts; or with smoked duck breast and Camembert.
Ultimately, of course, you can fill them with whatever you feel like, with spinach or mushrooms, for example, they are very tasty. Suzette in Mumbai has some recipes with chicken breast. Only the galette complète is an original Breton recipe, the rest usually creations of individuals or restaurants, but they are still delicious!
See also my other recipes for pancake varieties around the world!
What all I did wrong and you should avoid
I’ve made galettes a few times in the past and not once have I had a problem with them. Until I wanted to make them for this blog. Alright, the last few times were in Germany and not India, but that has nothing to do with it!
First: be sure to buy hulled buckwheat flour, I unfortunately went wrong… In India, the unhulled flour is the common one. I did not know that and had not paid attention when buying. The galettes were so dark, as if I had mixed the dough with tar. They were ok in taste, but not really a big hit.
When I then got the hulled flour (online), I was then a bit impatient, I guess. First of all, I think I didn’t give the dough enough rest. I knew it needed to rest for a few hours, but a full day is probably better (at least several other bloggers write). My 4 hours was not enough for the dough 😣. Also, I was too impatient to flip the galettes.
To top it off, the failed first attempt with the dark flour and then waiting until I bought the right flour made the ham go bad. My galette complète was thus a galette incomplète. But then after 4 failed attempts, I didn’t feel like making any more and it tasted good without ham. Maybe I’ll make them again properly soon, I still have flour over and we actually like to eat galettes.
Galette – buckwheat pancakes, an original recipe from the Bretagne
Ingredients
- 250 g buckwheat flour
- 50 g wheat flour type 405 / cake flour
- 1 egg
- 1 large pinch salt
- 550 ml water
- clarified butter
Instructions
- Put the buckwheat flour, wheat flour, egg and a good pinch of salt in a mixing bowl.
- Measure the water beforehand and add it slowly while you mix the dough with the hand mixer until it is nice and smooth.
- Now let the dough rest in the fridge, preferably overnight. I had tried to fry the galette already after 4 hours, that didn't work very well.
- Add a little more water if necessary. The dough thickens a bit due to the rest. It should already and easily run from the ladle, like crêpe batter.
- Now put fat in a pan, I prefer clarified butter.
- Now add a ladle of batter to the pan and fry the galettes until they have a nice color. They should be a bit crispy when turning, unlike regular crêpes.
- Turn your galette over, put the ingredients on top of the galette and finish frying.
- Now put the galette on a plate and fold the 4 sides a little bit. It is easier if you have an angled palette and briefly press the dough in before you fold in the side.
Please rate my recipe before you leave 🙂:
Source of the recipe: https://www.lacuisinedelilimarti.com/article-en-bonne-bretonne-je-ne-pouvais-echapper-a-la-chandeleur-66534582.html
Cooked with much love (and this time a lot of sweat) on From zero to curry.
