Very simple to make. A delicious Breton variety of the traditional French crepe made with buckwheat flour, usually for savoury fillings. With a grand daughter with dairy intolerance, it's always a challenge to come up with "something different". These disappeared rapidly with a ham/goat's cheese filing, topped off with a fried egg.
Ingredients: (makes 6)
100g buckwheat flour
300ml unsweetened soya milk
50g melted soya margarine
Oil of your choice for cooking
Note - For those with soya intolerance alternative milk and margarine can be used
Place theflour, milk, salt and sugar in a bowl and whisk for about 3 minutes. Cover with cling film and place the bowl in the fridge overnight. The following day, remove from fridge and allow to come up to room temperature before whisking while adding the melted margarine. The batter should be of a consistency similar to double cream, so if too thick, add a little water and whisk again. Stand for a couple of minutes.
For cooking, use a griddle or flat based frying pan. I have a 30cm cast iron pan which is ideal. Set the heat to medium and lightly oil your surface. Take about 60ml of the batter and pour onto the centre of your cooking surface, swirling rapidly to spead the mixture. The French have a purpose designed "crepe spreader" but a wet palette knife or spatula will do. Use a palette knife to check the underside and once golden, flip your galette over.
Don't forget that the French have a saying that the first crepe or galette is "pour le chien" (for the dog) so don't expect it to be perfect and adjust your quantity, temperature and cooking time accordingly!
If you are eating your galettes straight away, place your filling in the middle (I like grated cheese and ham, but more exotic tastes run to asparagus or seafood) and fold in the edges to form a rectangle, still showing some of the filling in the centre. For a real treat top off with a fried egg.
Alternatively the galettes can be frozen for later use, in which case, allow to cool interleaved with greaseproof paper.
Added by: David Adsett
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.