Buckwheat Flour Crepe "Galette"
Buckwheat Flour Crepe "Galette"

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, buckwheat flour crepe "galette". One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Also referred to as galettes in Brittany, France, buckwheat crêpes have gained in popularity in this country in large part because they're a tasty, gluten-free alternative to a traditional crêpe. A common galette filling in France is cheese and ham with a sunny-side-up egg on top. But with all the savory fillings out there, we encourage you to experiment and share your own favorite.

Buckwheat Flour Crepe "Galette" is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Buckwheat Flour Crepe "Galette" is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook buckwheat flour crepe "galette" using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Buckwheat Flour Crepe "Galette":
  1. Prepare Galette batter
  2. Get 50 grams Buckwheat (soba) flour
  3. Make ready 1 pinch Salt
  4. Get 50 ml Water
  5. Make ready 50 ml Milk
  6. Make ready 1 Egg
  7. Prepare Toppings of your choice ( I used the following toppings this time)
  8. Prepare 2 slice Ham (bacon)
  9. Make ready 1 Cheese
  10. Get 1 Egg
  11. Take 1 dash Fresh parsley

Buckwheat galettes themselves are a cinch to make. A galette is simply a crêpe made with buckwheat flour. You can find buckwheat flour in almost any supermarket. Even my lousy local Hannaford sells the stuff.

Steps to make Buckwheat Flour Crepe "Galette":
  1. Combine the buckwheat flour, salt and egg, and mix.
  2. Add the water and milk a little at a time, and mix well until the mixture is no longer lumpy (if you have time, let it rest for 1 hour).
  3. Heat a frying pan, and coat with butter. Spread the batter thinly in the frying pan.
  4. When the batter becomes dry and crispy, arrange the ham and cheese on top, leaving a space in the middle to add in the egg.
  5. Break the egg into the middle of the gallete. Once the egg white becomes slightly firm, fold in the corners.
  6. When the egg yolk is half-done, scatter parsley, and it's ready!

The most classic variation (one you'll always find at the top of a creperie menu) is the. In French, buckwheat is known as Sarrasin and you can usually easily buy the flour in all major supermarkets on a budget in France. The buckwheat flour crepes, Galette Bretonne, is also known as crepe sarrasin, galette de sarrasin or even simply as crepe bretonne in france. the buckwheat flour makes a great crepe/galette. Traditionally, galettes are a round, freeform crusty cake. However I rarely cook or bake with buckwheat flour at home.

So that is going to wrap this up with this special food buckwheat flour crepe "galette" recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!