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Well, get ready, because the Breton galette is a bit sacred to me. I love eating it, especially on a quiet evening when I can take my time and not burn anything. Buckwheat galette batter is simple but requires a bit of care, otherwise, it’s a disaster.
Honestly, I’ve tried several recipes before finding the one I really like. With buckwheat flour, it’s not something to take lightly. Otherwise, the texture isn’t there, and then, you cry. I like to buy organic, at least I have peace of mind.
Ah, and I admit that the pan is sacred too. My first galette often sticks, that’s kind of the rule at my place. After that, it slides all by itself, it’s almost magic. Cooking is a knack you have to get. Not too much, not too little, otherwise it’s a mess.
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Anyway, you’ll see, making your galettes isn’t complicated, but it requires a bit of attention and a pinch of good humor. And above all, it’s an opportunity to have a convivial meal, a little Breton taste party at home. Come on, here’s how I do it at mine.
Essential ingredients for a successful buckwheat galette batter
- 250 g of buckwheat flour – a key ingredient, no substitution here, otherwise it’s no longer a galette
- 1 pinch of salt – it wakes up the batter
- 500 ml of cold water – yes, cold, it helps the texture
- 1 egg (optional) – I always put one, it makes the batter more flexible, but you do as you want
- A bit of oil or butter for cooking – to spread on the pan, otherwise it sticks
Little extras that can make a difference
- A splash of cider for those who like to play with flavors, it adds a little Breton twist
- A dash of wheat flour if you find the texture too rustic
Step-by-step preparation of traditional Breton buckwheat galette batter
Okay, here’s the thing. I always start by putting the flour and salt in a large bowl. I noticed that if I pour all the water at once, bam, lumps everywhere. So I do it slowly, pouring half of the water and whisk like crazy. It saves me the fight against lumps.
Then, I add the egg – well, that one is my personal little plus. Then I complete with the rest of the water. Each time, I test the texture with my finger; it must be flexible, not too liquid but not thick either. At my place, it should flow slowly, like a fluid cream.
The hardest part? The waiting time. I always let the batter rest for at least 2 hours, often longer. I admit, sometimes I skip it, but it’s better if you take the time. That way it’s more homogeneous, easier to digest too, apparently…
Next comes the cooking! I heat my pan very hot, lightly butter it, and hop, I spread the batter with a ladle, forming a thin layer. I cook for about a minute, then a little on the other side. The first galette is often a fail, but after that, it’s masterful!
Utensils to make your galettes like a pro
- A large mixing bowl to mix without making a mess
- A whisk or a fork as a substitute
- A ladle for the perfect portion of batter
- A crepe pan non-stick or, to be a true Breton, a billig
- A wooden or silicone spatula to flip the galette
Secrets to a perfect Breton galette every time
So, you have to not be in a hurry. The batter wants respect and time. It’s like an old friend, if you rush it, it sulks (or sticks). I highly recommend not cooking over too low heat, otherwise it dries out and becomes rubbery. High heat, just right, that’s the key.
I also like to keep my batter in the fridge if I’m not cooking it immediately. It prevents it from going bad and improves the texture even more. I swear, a bit of patience changes everything, it’s almost alchemy.
Plus, the toppings are endless! I love egg, ham, cheese, but you can put whatever you want. For a relaxed evening, it’s perfect: a bit of everything, assemble, share, laugh. That’s the real magic of the Breton galette.
Can you prepare the galette batter the day before?
Yes, it is even recommended so that the batter rests well and develops all its flavors. Remember to cover it and keep it cool.
Why do some galettes stick to the pan?
Often, the pan is not hot enough or poorly greased. Let it heat up, use a bit of butter or oil, and avoid moving the galette too quickly.
Can buckwheat flour be substituted?
Buckwheat flour is essential for the typical taste and texture. You can mix a bit of wheat flour but the galette won’t be the same.
Should an egg be added to the batter?
It’s not mandatory but it helps make the batter more flexible and less fragile when cooking. I prefer to include it.
How to get crispy edges?
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You need to spread the batter thinly and let it cook well on high heat. Don’t hesitate to try a few times, the first galette is often a test.
