Galette is a recipe by Jack Rusher, published here Friday, January 03, 2003. It is part of Journal.
Our New Year celebrations started at lunch. We had French galettes with melted gruyere and shredded turkey, a small salad and a bottle of red wine (sadly, there was no cidre to be had). The galettes were accomplished thusly.
Ingredients
- 2/3 cup buckwheat flour
- 1/3 cup pastry flour
- 2 eggs
- 1/2 cup water
- 1/2 cup milk
- 1/4 teaspoon sea salt
- 2 tablespoons butter
Directions
- In a large mixing bowl, whisk together flour and eggs. Gradually add the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled crepe pan over medium high heat. Quickly pour the batter onto the pan, using approximately 1/2 cup for each galette. Lift and tilt the pan with a circular motion until the batter coats the surface as evenly and thinly as possible.
- Cook the galette until its bottom is light brown, loosen it with a spatula, turn it over and cook the other side.
- Remove from heat and apply fillings immediately so that the cheese may melt and the meat may warm.
Bon appetit, mes amis!