Most people know what crêpes are (a kind of thin French pancake) but many aren’t familiar with the galette. Though the preparation and cooking method is very much like a crêpe, the flavor is quite different. Basically, a galette is savory and a crêpe is sweet.
I mentioned a bit of the history when I reviewed La Crêperie Bretonne from my Paris trip. Crêpes and galettes are a traditional Breton dish from the north-west of France. Today, crêperies can be found all over France (and the world) and have become a well known example of French food. One thing that is commonly overlooked (at least in the US) is that the traditional drink with galettes and crepes is a dry cider served in a bolée (a kind ceramic cup).
Galette with onions, tomato, cheese, ham and egg.
Galettes began their life as the peasant’s crepe. Buckwheat was imported to the north of France because it could be cultivated in the poor growing soils. This flour was used instead of white flour–the refined flour was for the rich. Only one egg and water, instead of three eggs and milk in my crêpe recipe, are used to bind the flour into a dough. Simple, whole wheat ingredients make for a very frugal, yet filling dish.
Speaking of filling, what can you put in a galette? Anything, nearly. Asparagus, tomato, onion, ham, cheese, egg, turkey… My favorite “galette complete” is a combination of grated Emmental (or Gruyere) cheese, a slice of ham and a scrambled egg, cooked on the galette.
One more note before I get into the recipe: Using a non-stick skillet is key to good crêpes and galettes at home. If you try this in a regular skillet, your success rate will probably be very low. Of course, you can get a real, cast iron crepe pan if you want to, but non-stick is easier. And easy is good.
Galette with ham, cheese and egg.
Ingredients
2 cups buckwheat flour
2 tbsp regular flour
1 egg, separate yolk and white
2 1/2 cups water
salt & pepper
2 tbsp oil (vegetable, canola…)
Batter Directions
- Combine the buckwheat and white flour in a large mixing bowl. Make a well in the center of the flour and add the egg yolk. Combine gradually with a whisk until it starts to come together. DO NOT just mix everything with a spoon. Gradual mixing is key to avoiding a lumpy batter.
- Slowly add water to thin it and to work in the rest of the flour. Add enough water to make it about the consistency of a thick sauce, about two to two-and-a-half cups. As it comes together, add the salt, pepper, and oil. Whisk well.
- In a small mixing bowl, whip the egg white to just under stiff peaks. Fold the whipped egg white into the batter.
- Allow the dough to rest at least two hours in the fridge. Remove from fridge half an hour before use.
When you are ready to cook, the batter may need a little more liquid added to thin it, especially if allowed to sit in the fridge over night. It should have the consistency of a thin pancake batter (or like a heavy cream).
Cooking Directions
Use the largest skillet you can get your hands on!
Tip: Put a pad of butter in a small plate and keep a paper towel folded to smear butter into the skillet between cooking. Keep using the same paper towel. You could use a non-stick spray, but any Frenchman worth his salt would insist on using real butter.
- Heat a large, non-stick skillet over medium to medium-high heat. When hot (a drop of batter will sizzle), add butter to the skillet and wipe with the paper towel to coat the pan.
- For a 12 inch skillet pour about a third of a cup of liquid into the center of the skillet and swirl the pan to spread the batter evenly. I find it helps to shake the pan as you rotate. If you need to patch any holes, do it quickly so the crepe cooks evenly.
- After about 60 seconds, add any fillings you want. Most fillings can/should be constructed directly in the hot skillet. See below for specific instructions.
- To plate, most galettes are not folded into triangles like crepes, but are folded into a square or rectangle. I like to fold the left and right sides into each other and allow the filling to show at the top and the bottom.
Fillings: I’ll describe how to do an egg, ham and cheese galette. You can substitute any of the ingredients you need want.
When adding the ingredients in step three, I have found it’s best to do it in this order. First lay a slice of ham flat onto the galette. Wait a few seconds for the ham to heat, then break an egg over the ham. If you want scrambled egg, run your fork through you yolk a few times to mix it up. Once the egg begins to set, sprinkle cheese over the galette. If doing sunny-side up, the presentation is nicer if you don’t put cheese directly over the yolk. Fold the edges toward the center and serve.
Heath tip: There are not really many changes to make. It’s already pretty much whole wheat, you can leave out the white flour. Use a non-stick spray instead of butter in the skillet. Go light with the cheese. Throw some thinly sliced vegetables in the galette and you’re set.
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