A boozy trip to the Breton city of Rennes several years ago was memorable for so many reasons and not least the Galettes Bretonnes. After several days of existing on croissants and liquid refreshment (we were students at the time), we decided to sample these Breton favourites on the very last day of our trip. We opted for the ‘Galette Complete’ which consisted of egg, ham and gruyere cheese on a delicious buckwheat pancake and it was definitely a comfort to our sore heads and empty stomachs.
These thin buckwheat pancakes with a variety of fillings will make an amazing alternative to your usual weekend brunch and would even be an awesome and inexpensive midweek supper.
You can fill with any fillings that you wish but, in my opinion, you can’t have brunch without eggs (I use Clarence Court Burford Brown eggs which have a beautiful orange yolk). Traditionally, you would cook the egg in the galette but I have cooked my eggs separately for this recipe. Crack on egg in the middle, fold the edges and stick under a hot grill for a more traditional take on it.
Makes 6-8 galettes/pancakes
100g buckwheat flour
Pinch of salt
50g melted butter, cooled
Oil or butter to fry the pancakes
Chedder Cheese or Gruyere, grated
Spring onion, chopped
- Place the flour and salt in a large mixing bowl.
- Beat the egg and add it to the milk in a separate bowl or jug and mix well.
- Gradually add the egg and milk mixture to the flour, mixing well all the time.
- Stir the melted butter through the mix and leave to sit for 30 minutes to an hour (an hour is best).
- Heat a frying pan over a medium to high heat and add the oil or butter of your choice.
- Place a ladleful of the batter into the frying pan and swirl around to create a thin crepe.
- Cook until golden brown and flip over to cook the other side.
- Put your chosen fillings in the middle and pop and egg on top leaving room to fold in the edges for that authentic ‘Galettes’ look.