Galettes De Bretagne

I have been beyond lucky to spend some time in Paris the last couple of summers. I'm in love with the city for countless reasons, but one of the most significant has to be the food! The French know what is up. imageAn absolute, stand-out favorite are the Galettes De Bretagne (Buckwheat crêpes from Brittany, France). I think I spent almost every morning in Little Breizh for my first trip. My second trip only saw me there about half the time...but only because my boyfriend and I would make them ourselves in our lovely little flat's kitchen.

As a gluten free gal, these are a real treat anytime, but especially in the land of gluten, i.e. Paris, France.

imageAs you may recall from Myara's fabulous article, buckwheat actually has no wheat in it at all. It's actually a fruit seed related to rhubarb and sorrel. You can learn all about buckwheat and its many benefits by checking out Myara's article HERE.

Now let's make some Galettes!!! Once you've got your batter down you can fill them with anything you like. It's sort of like topping a pizza...there are no wrong choices! I personally always try to replicate my favorite Galette from Little Breizh, egg with sautéed mushrooms and Gruyere. Oh my heavens I am salivating just thinking about it.

imageBiggest tip: the batter needs to sit in the fridge at least 3 hours but overnight is much better)

Ingredients: Makes 5 For the batter: 1 c. plus 3/4 Tbsp. buckwheat flour (Bob's is my fave!) 1 tsp. salt 2 large eggs 2/3 c. milk 2/3 c. water 2 Tbsp. butter (cut into 5 even-ish pieces) For the toppings: image5 egg yolks 5 Tbsp. shredded Gruyere 10 mushrooms (sautéed in 1 Tbsp. butter and 2 Tbsp. sherry ((optional but HIGHLY recommended)

Directions: In a mixing bowl, combine flour and salt. Push to the sides making a nest. Drop one egg and a little milk into the center and start to mix in a little of the flour. You want to keep mixing small amounts of flour and milk to keep it "soupy" in the center. Add another egg and more milk, keep mixing in the flour. Once all your milk is gone and combined with the flour it should be smooth, not lumpy. Then beat batter with electric beaters on low and add the water, little by little until it's gone. Cover with plastic wrap and refrigerate 3 hours or preferably overnight.

imageTo make the crêpes, heat 2 burners on your stovetop, one to high heat and one to low. Use a large (9-10 inch) non-stick pan to heat one portion of butter over the high heat. Once the butter browns wipe it out (very carefully) with a paper towel so that it's evenly distributed over pan. Now, pick the pan up about 15 inches over the heat and pour in one ladle of batter. Quickly swirl around the pan so the batter is even and thin around the pan. Put back on the high heat and wait for an edge to lift just slightly. Now transfer to the low heat burner, sprinkle cheese in the center. Too with an egg yolk and mushrooms. Cook about 4 minutes and then fold edges around the crêpe so it looks like a triangle and holds all your ingredients in. You will notice in my picture that I broke the yolk. Yup. I'm human! Don't give yourself a hard time if this happens to you. It will still be so delicious. If it doesn't break, come to my house please! Continue the process until all your Galettes are made. Bon appétit!


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