The francophile in me hopes to wake up to a delectable breakfast of this Breton buckwheat galette on Bastille Day.
It's a special creation by my friend, chef Gabriel Gate, for his Taste le tour.
Recipe from https://www.sbs.com.au/food/recipes
The recipe originates from Brittany, which is famous for its delicious savoury crêpes made with buckwheat flour and garnished with cheese, charcuterie, seafood and more.
Galette Bretonne à la farine de sarrasin
(Breton buckwheat galette)
50g melted butter
80g grated Gruyère cheese
4 small slices of ham, cut into pieces
200g buckwheat flour
1 tsp sea salt
freshly ground black pepper, to taste
Resting time: 1 hr
For the crêpe batter, place all the ingredients in a bowl and whisk until very smooth. Cover and refrigerate for at least 1 hour.
Remove the batter from the refrigerator 30 minutes before cooking the galette and stir well. The texture should be like runny cream.
Add a little extra cold water or milk, if necessary.
Brush a little butter in a large, non-stick frying pan over medium heat. Tilting the pan as you go, pour enough mixture into the centre of the pan to lightly coat the base. Cook for 30 seconds or until just set. Break an egg into the centre and spread the egg white a little. Sprinkle one quarter of the cheese and ham around the yolk and continue cooking until the egg is almost cooked to your liking.
Fold the edges of the galette up to almost reach the yolk. Cook for an extra minute, then brush the edges of the galette with a little melted butter and serve immediately. Repeat with the remaining batter, eggs, cheese and ham.
These classic Breton crêpes are made with buckwheat which is a seed and not a grain. It takes a little skill to spread the crepe batter in the pan. Practice makes perfect.
Vive la France!