Buckwheat Galettes Recipes

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GALETTES COMPLèTES (BUCKWHEAT CREPES)



Galettes Complètes (Buckwheat Crepes) image

If you can make pancakes for breakfast, you can certainly make crepes for dinner. These savory ones from Brittany - which use buckwheat flour and are filled with Gruyère cheese, ham and egg - are nutty, earthy and incredibly satisfying any time of day. Loosen the batter, if needed, using beer, water or hard cider; it all works equally well. Once you get the hang of the tilt and swirl, you can have your family fed in minutes, and unlike those nerve-shredded times when you brightly declare "It's breakfast for dinner, kids!" - which children everywhere know is a sign that something is wrong for Mom - this is one instance where you can announce it, and mean it: Everything is actually alright. Galettes complètes are meant to be a meal.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, lunch, snack, one pot, main course

Time 8h30m

Yield 6 crepes

Number Of Ingredients 7

3 large eggs
1 1/4 cups/150 grams buckwheat flour
1/4 teaspoon kosher salt
6 large eggs
6 ounces Gruyère cheese, grated (about 2 cups)
8 ounces thinly sliced jambon de Paris (or other ham)
Kosher salt and black pepper

Steps:

  • In a large bowl, whisk 3 eggs with 1 cup water until frothy and uniform. Sift in buckwheat flour, and whisk until as smooth as a new can of paint. Season with salt and whisk to combine. Cover batter and refrigerate overnight (at least 8 hours, or up to 24 hours).
  • Heat a 10-inch nonstick skillet over medium-low. Ladle in 1/4 cup of batter, then quickly tilt the pan in a clockwise motion to swirl the batter all the way to the edges into a perfectly round, very thin pancake. The batter should disperse quickly; if it is too thick - and doesn't swiftly radiate to cover the width of the pan - you'll need to stir a few extra tablespoons of water into the batter and try again with a second crepe. Expect to lose the first two or three crepes as you get used to the swirling motion, the amount of batter to add and the hotness of the pan. When all three factors align, you can make six savory crepes in about as many minutes.
  • When you feel you have the hang of it and are ready to go live, ladle in 1/4 cup batter, swirl and allow crepe to set for just 10 seconds. Crack an egg in the center, and use the back of a spoon or a small rubber spatula to spread the egg white, which will allow the egg to cook evenly in the amount of time it will take the cheese to melt and the galette to crisp. Sprinkle about 1/3 cup Gruyère across the surface, then tear 2 or 3 pieces of ham and set them flat on top, surrounding the egg yolk.
  • Allow the crepe to crisp up and brown on the bottom while the egg cooks sunny side up, and the ham warms through, 3 to 4 minutes. In Brittany, these are cooked on a large, round cast-iron griddle, and the four sides of the galette are folded in to become a large square before being slid onto a plate. This is harder to do in a slope-sided pan, but try it if it suits you - you'll want to fold the sides about 1 minute before the egg is done cooking. Otherwise, an open round is just fine. Slide it onto a plate, and repeat with remaining galettes.
  • Season with salt and pepper. Drink with hard cider, not too cold.

BUCKWHEAT GALETTE



Buckwheat Galette image

A galette is like a crepe, but served only with savory items like ham, cheese, and eggs. Buckwheat galette is a specialty from Brittany, where my father is from in France.

Provided by Sebastien Rouxel

Categories     main-dish

Time 2h15m

Yield 12 servings

Number Of Ingredients 13

2 1/2 cups buckwheat flour
1/2 cup all-purpose flour
1 Egg, large
2 cups milk
3/4 cup Water, add more water if needed
1/4 cup Sparkling Apple cider
1 3/4 ts salt
1 pound Sliced Black Forest ham
1 pound Shredded Gruyère cheese
12 Eggs, large
Salt and pepper
Salad greens
Sparkling apple cider, for serving

Steps:

  • For the crepes: In a bowl, whisk together both flours and salt followed by the egg, milk and cider, making sure there are no lumps. Add the water: you may need more or less depending on how much the flour will absorb. Cover and let rest 2 hours to overnight prior using (does not need to be in the refrigerator).
  • When ready, check the fluidity of the batter. You may need to add up to another cup of water so the galette isn't too thick. It should be the consistency of a thin batter. Pre-heat oven to 400 F. Prepare a crêpe pan with non-stick spray, then wipe it so there's no excess. When pan is hot pour a few ladles of the batter evenly and cook about 2 minutes. Add ¼ cup, each Gruyère and ham, followed by a cracked whole egg. Fold each side of the galette so it looks like a square and cook an additional 2 minutes until it's set. Place in the oven for 2 minutes to set the egg.
  • Finish the galette with greens tossed with olive oil, vinegar, salt and pepper. Enjoy with a glass of Sparkling Apple Cider from Brittany.

BUCKWHEAT GALETTES



Buckwheat Galettes image

adapted from Saveur by "Diamonds for Dessert" - http://diamondsfordessert.blogspot.com/2010/01/buckwheat-galettes_24.html - overnight resting time is not included

Provided by ellie3763

Categories     Breakfast

Time 30m

Yield 10 galettes, 10 serving(s)

Number Of Ingredients 6

1 1/2 cups buckwheat flour
1/2 teaspoon sea salt
1 egg, beaten until foamy
1 1/2 cups water
2/3 cup water
1 cup milk

Steps:

  • Combine the buckwheat flour with the sea salt.
  • Mix in the egg.
  • Whisk in 1 1/2 cups water and continue mixing for a few minutes, until batter is "smooth and elastic" (stated in the original recipe).
  • Cover your bowl with plastic wrap and let rest in the refrigerator overnight.
  • When ready to make the crepes, mix the milk and the 2/3 cups water into the batter.
  • Heat a 10 inch pan over medium heat. Spray the pan with nonstick cooking spray or brush with some melted butter.
  • Pour in 1/4 cup of the batter and quickly swirl it around the pan till evenly coated. Cook for 2 minutes, or until the edges start to peel away from the side of the pan and the crepe starts to brown. Flip the crepe over and cook the other side for about one or two minutes. Repeat with the rest of the batter.

Nutrition Facts : Calories 83.1, Fat 1.9, SaturatedFat 0.8, Cholesterol 22, Sodium 138.8, Carbohydrate 13.9, Fiber 1.8, Sugar 0.5, Protein 3.7

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