by A Recent Visitor to France
The Breton galette is a large buckwheat crepe that is stuffed with various savory fillings. Here are a few tips for successful galette making.
(Photo Credit: Alexandra Patras.)
Question: Do you have a recipe for Galette? We recently returned from a trip to France and while in Bretagne we had galettes which were excellent and although they are like crepes according to the locals they are made differently, a more savory version.
Answer: Bonjour, thanks for writing with your question.
The breton galette is a special sort of crepe that is made with buckwheat flour and usually served with various savory fillings. Buckwheat is called sarassin or blé noir (black wheat) in French, which is funny because it is not wheat at all. Indeed it more closely resembles the rhubarb plant.
A traditional recipe for galettes calls for three ingredients only: buckwheat flour, salt and water. Here in France you can buy packaged crepes made with just these three ingredients. They are large (maybe 18 inches in diameter), quite thin, and have a lacy, even holey, appearance.
It is difficult to get the same effect at home. Buckwheat tends to be very sticky to work with and you would need an especially large skillet (the crepe makers of Bretagne use what they call a bilig ).
You can buy electric crepe machines, like this ,
that come with a little wooden rake that allows you to spread the batter the batter thinly and this could help with the results.
Most home cooks though can get decent, if not truly authentic results with a smaller crepe pan and this . You'll have to swirl the pan to spread the batter and results are bound to be thicker (and smaller) then what you experienced on your visit to France.
Here are some tips for success with making your Breton galette:
Hope that helps and that you are soon enjoying a homemade Breton galette.
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