Originating in Upper Brittany, this traditional galette recipe contains buckwheat, double the amount of water and Salt. The addition of an egg is possible, but optional.
Ideally, let the dough rest for about 2 hours in the fridge. But it's perfectly possible to make the dough in a minute and then bake the galettes straight away. Enjoy with a green salad.
- Chef Julian
| Portions | Preparation time |
| 4 | 30min. |
Ingredients
| 115g |
Buckwheat flour
|
| 23cl | Cold water |
| 300g |
Leek whites
|
| 50g | Fresh cream |
| 1tsp |
Curry powder
|
| 4 | Pork sausages |
| 250g | Grated Gruyère |
Instructions
Step 1/4
Place the buckwheat flour in a bowl with a pinch of salt. Salt (Guérande is even better!).
Step 2/4
Pour in the water (twice) and stir to obtain a thick, fluid paste.
Make 4 patties with the appliance of your choice (frying pan, crêpière...), then set aside.
Step 3/4
In a frying pan, brown the sausages over high heat with very little fat, taking care to achieve a nice color. Remove the sausages, but leave the cooking juices behind.
In the same pan, brown the sliced leeks for about 5 minutes.
Add the cream, a pinch of curry powder and reduce.
Season with salt and pepper.
Step 4/4
Heat a crêpe pan over fairly high heat.
Melt a knob of butter and place the pancake on top.
Add some leeks, in the center, then the sausage, and finish with the grated Gruyère. Season to taste.
Roll the patty on itself and brown for 2 minutes, then serve!
And there you go, telling us all about it!
Enjoy!