Galettes can really be eaten for any meal and can be sweet or savoury. They only require a couple of ingredients and are simple to make. They're also gluten free, vegan and refined sugar free (depending on your toppings).
I didn't need to adapt the recipe at all (doesn't happen often)! I just changed the quantities for the number of pancakes I wanted. This recipe is from Rachel Khoo - The Little Paris Kitchen. Loved the BBC programme and I love the book, it made me want to runaway to Paris and spend the rest of my life baking.
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| The French Galette - naturally gluten free! |
The Ingredients (roughly 8 pancakes)
100g buckwheat flour
pinch of salt
300ml of water
Melted organic butter or other spread for frying
The Method
Mix the flour and salt together.
Make a well in the centre and gradually mix in the water. It should have the consistency of double cream by the end.
Put it in the fridge overnight, and you'll be ready to go in the morning.
Before making the galettes, whisk the batter again (add a little water if necessary).
Heat a small frying pan (15-18cm), brush with a little melted butter.
Pour 50-60ml of the batter into the pan and quickly swirl it around so it covers the bottom of the pan.
Cook for a minute, loosen the edges with a spatula and then the galette over, cook for another minute.
Slide the galette out and add a little more butter to start all over again.
To keep the galettes warm put them on a baking tray covered with tin foil in an oven at 120C.
Once all the batter is used - prepare the galettes with your toppings of choice!
So far I've tried melted cheese and fresh cherry tomatoes as well as peanut butter and (sugar free) strawberry jam. Both were excellent. Other loveliness was the more traditional Toulouse Sausage and grated Emmental cheese galette from Whitecross Market for lunch.
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