Sunday!! Galettes are from Bretagne in France. A galette is a crepe made of buckwheat flour, usually savoury. When I first had galettes in France, I immediately fell in love. In Japan we say buckwheat is very good for you and I love the taste! We eat lots of buckwheat noodles called “Soba” in Japan.
Galette is also very easy to make. You can put any left over food from your fridge as fillings. This time, I made very simple “galette complete” which has ham, cheese and egg normally but I added some spinach as well.
Galette Complete (5-6 crepes)
125g of Buckwheat flour
3g of Salt
75cc of Milk*
250cc of Water (or Cider)*
*You can use only water or cider. (325cc)
140g of Ham
70g of Emmental cheese (you can use other cheeses)
Some baby spinach leaves (optional)
- Mix the buckwheat flour and salt in a bowl.
- Mix all the wet ingredients in a small bowl and add them slowly to the buckwheat mix.
- Combine them well with a whisk until smooth.
- Cover the bowl and let it sit overnight. (if you have no time, 1-2h is ok)
- Heat a frying pan, add a little bit of oil and spread it evenly using kitchen paper.
- Pour one ladle full of the batter in the frying pan and spread quickly to make a crepe. *
- When the edge of the crepe gets dry, place spinach, ham and cheese on top. Make a well with the cheese and crack an egg in the middle.
- Fold the 4 sides of the crepe to make a square shape. (as in the first picture)
- Put a lid and cook the egg to your preference.
*Be careful not to get the frying pan too hot. If it’s too hot, the batter will harden too quickly and become chunky.