Galettes Bretonnes with Roast Beef

Galettes Bretonnes

1. Put the two flours together with the pinch of salt in a bowl, mix and make a well in the middle, then add the 3 eggs and the water. Now mix everything well with the hand mixer and then add enough milk to make a nice, thin batter – it should really be much more fluid than a normal pancake batter.
2. Then let the dough rest for a good hour and, if necessary, stir in some milk again, as the flour can swell again during that hour.
3. Now stand a pan on the stove over medium heat, add a few drops of oil and wipe off the excess oil with kitchen paper. there must be no oil to be seen. Now remove the pan from the heat and put a ladle of the batter into the pan, move the pan so that the batter is well distributed and then put it back on the stove.
4. When the dough is well thickened, turn the galette over and fry again for about 1 minute on the other side, then take it out of the pan and place on a wire rack and let it cool down well. Do the same with the rest of the dough.
5. The batter is enough for 8-10 buckwheat crepes, but you only need 4 for this recipe, I always make a little more because my husband always eats a few with sweets.

filling

1. Mix the cream cheese with the horseradish well, cut off half a bed of cress and add and fold in. Season to taste with salt, pepper and Espelette pepper.

assembly

1. Place a galette on a board, spread some of the cream cheese on it, then again distribute 3 slices of roast beef on top, put some of the salt flakes with lemon on the roast beef and then roll up the galette. Then wrap this in cling film (nice and tight) and knot the ends and let it sit in the refrigerator for at least 2 hours.
2. To serve, take the galettes out of the refrigerator, cut off the ends with a sharp knife and cut the galette into 3 parts and arrange on a plate and garnish with fresh cress.