Galettes are pancakes made from buckwheat flour. They are often used for breakfast or lunch, with a good filling in or for dessert, with a sweet filling. This recipe is suitable for 4 galettes:
125 g buckwheat flour
3 dl water
1 teaspoon of salt
2 tablespoons neutral oil
Mix flour and salt in a bowl. Make a pit in the center and pour into the water. Stir from the center outward, until you have a smooth batter, without lumps. Add the oil, making sure the mixture is homogeneous. If it seems too thick, you can add a little water. Let the batter rest in the refrigerator for at least 1 hour.
Heat a large Teflon pan over medium heat. Brush the pan with butter and fry the pancakes in the usual way. Place in the desired filling and fold as shown in the picture, before placing them on plates.
4 tbsp olive oil
2 shallots, finely chopped
1 pk sliced mushrooms
8 cl white wine
4 dl cream
1 pc blue skimmed cheese as desired
1/4 leek, finely chopped
1 pk leaf parsley
Saute the onion golden in the oil. Add the mushrooms and brown further until the fungus releases the moisture. Add the wine and cook until 1/4, before adding cream and chunks of cheese. Cook until thick porridge, before adding parsley and seasoning with pepper.
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