La Galette Bretonne

One of the most important skills I’ve picked up while living in France, hasn’t been the ability to conjugate the subjunctive, or brusquely push people out of my way while getting into the metro (although that has come in handy almost every day)…nope, it’s actually the ability to flip crèpes.  Well, I guess you can say it’s one of those skills that comes in handy when you’re having a crèpe flipping contest with your dinner guests…which does happen on rare occasion (just be careful not to send the crèpe too high or else you might end up scrubbing the ceiling).  But, this isn’t a crèpe flipping tutorial, so let me get back to my subject: the galette bretonne or crèpe bretonne.

The galette bretonne is a thin pancake that originates from the Brittany region of France.  It is made out of one of my favorite grains, buckwheat or sarrasin.   I should correct myself, however, because buckwheat is actually a seed, not a grain. And, just to make things a little more complicated, buckwheat does not have wheat in it. In fact, buckwheat is gluten free, and is a great source of protein and magnesium.  But, enough about the health benefits.  What’s important is that buckwheat gives galettes their nutty flavor and earthy texture that they are so admired for.  I first learned to make galettes while I was living in Brittany, but it took many attempts to learn the right technique.  The most important things to remember are a “rested” batter and hot pan.  It also helps if you have a pan made especially for crèpes, but, if you don’t, I recommend using a non-stick skillet.  Feel free to fill the galettes with your favorite fillings.  My favorite is sauteed mushrooms with comté cheese (a type of guyère) and a fried egg.  Galettes are traditionally served with apple cider or “cidre” from Brittany or Normandy.

Traditional Galette Bretonne

In a large bowl, combine the eggs, buckwheat flour, and 1 cup warm water.  Mix well.  Stir in the rest of the water, milk, olive oil, and salt.  Cover and let rest for 2 hours in the refrigerator.  The batter should be rather thin.  If it becomes too thick after resting, add more water.

Heat the crèpe pan over medium to high heat until it starts to smoke slightly.  You want the pan to be nice and hot.  Pour a little bit of oil into the pan and spread around with a wad of  paper towel.  With the help of a ladle, pour a small amount of batter into the pan and spread around by tipping the pan and discarding any extra batter into a bowl.  You can also us a knife or spatula to help spread the batter.  Cook briefly on the first side until it peels easily off of the pan.  About 30 to 60 seconds.  Flip and cook the other side for another 30 seconds.  If the galettes seem heavy, add more water or milk to the batter.

Make a pile of galettes on a plate to keep them warm.  Makes 8 to 10 galettes.

Balsamic Mushrooms

In a sauce pan, heat the olive oil over medium heat.  Add the the garlic and sauté slightly.  Add the mushrooms.  Reduce the heat.  Sauté the mushrooms until soft.  Add the balsamic vinegar and season with salt and pepper.

Compiling the galette

To compile the galette, melt a small spoonful of salted butter in the crepe pan over medium-low heat.  Place the galette on the pan.  Place a small handful of grated comté cheese and mushrooms in the center of the galette. Fold the four corners of the galette towards the center.  Once the cheese has melted, it’s ready to serve.