- 200g buckwheat flour
- Sea salt
- 200ml hot water
- 2 tbsp butter or olive oil
- 200ml milk (any kind)
- 1 egg
- 50ml beer (optional)
- Olive oil, for frying
Prep: 15 mins | Cook: 10 mins
1. Mix the flour and a good pinch of salt in a large bowl. Separately, mix the hot water and butter till the butter melts. If using oil, just add it to the flour. Pour the melted butter into the flour, then add the milk and egg. Whisk till smooth and leave in the fridge overnight. This gives you a lighter, more workable batter. Adding beer? Stir it in just before cooking.
2. Get a large frying pan hot. Brush it with a little oil to lightly coat the base. Pour the batter into the centre of the pan till it’s about teacup saucer-sized. Swirl the pan to distribute the batter thinly, then cook over high heat till golden.
3. Flip the pancake and spoon your fillings in the centre. Once the underside is cooked, fold the sides in, leaving a little opening for the filling to peep out.
4. FILL'ER UP
While the fillings for galettes are traditionally savoury, you can buck the trend and go sweet, too.
Agave syrup & fresh lemon juice
Leeks, 50/50 crème fraîche/cheddar mix & egg
Organic ham, cheese & mushroom