John Myers
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Breton Galette – Classic of French Cuisine
The perfect breton galette – classic of french cuisine recipe with a picture and simple step-by-step instructions.
for the dough:
- 125 g Buckwheat flour
- 4 g Salt
- 1 Egg
- 200 ml Water
- 50 ml Milk
- Clarified butter
For the filling:
- Grated cheese
- Smoked salmon
- Mascarpone
- Caviar
Sub-parts:
- Cast iron crepes pan
- Crêpes batter spreader and wooden spatula
- Mix the flour with salt. Make a hollow in the middle. Beat the egg and add it. Mix milk with water and add in portions (but keep 50 ml for later) and work through well. Finally pour the remaining 50 ml of water onto the dough and cover with cling film.
- Let the galette dough rest in the refrigerator for at least 2 hours. Then take it out and mix everything together well.
- The galettes are fried like crepes in a pan. Grease the pan with a cloth soaked in butter and pour the batter onto the previously lightly greased pan. Then spread the dough around with a moist crêpes spreader. Bake on both sides.
- After turning in the middle of the galette, spread the cheese and salmon. Fold the galette in a little on all sides so that you can still see the filling. Place a mascarpone ball with caviar on top.
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