Mix up a batch of buckwheat batter, rest it in your fridge overnight and the next day you can treat yourself to classic galettes Bretonnes – lacy pancakes folded around your choice of sweet or savoury fillings. Creamy leeks, cheese and a fried egg or chocolate hazelnut spread and sliced bananas? Or maybe both.
- 200g buckwheat flour
- 2 tbsp butter
- 200ml milk
- 1 egg
- 50ml beer (optional)
- Olive oil, for frying
1Tip the flour into a mixing bowl and add a good pinch of salt. Whisk together. Scoop 2 tbsp butter into a separate bowl and pour over 200ml hot water. Stir to melt the butter (freshly boiled water from the kettle is best). Pour the melted butter into the flour, then add the milk and break in the egg. Whisk till smooth, then cover the bowl with a tea towel or beeswax paper and leave in the fridge overnight. This gives you a lighter, more workable batter.
2When you’re ready to make the galettes, take the batter out of the fridge. If you’re using beer, add it to the batter and whisk to combine. Transfer the batter to a jug, to make it easier to pour into the frying pan.
3Prepare you’re fillings – see our suggestions below.
4Get a large frying pan hot. Brush it with a little oil to lightly coat the base. Pour the batter into the centre of the pan till it’s about teacup saucer-sized. Swirl the pan to distribute the batter thinly, then cook over high heat till golden underneath.
5Flip the pancake and spoon your fillings into the centre. Cook for 1-2 more mins till the underside is cooked, then fold the sides in, leaving a little opening for the filling to peep out.
6Fill ‘Er Up: While the fillings for galettes are traditionally savoury, you can buck the trend and go sweet, too. Sweet: Chocolate hazelnut spread & sliced bananas Agave syrup or honey & lemon juice. Savoury: Cooked leeks mixed with crème fraîche, topped with grated cheddar & a fried egg Organic ham, grated cheese & fried mushrooms.