The French Pancake You’ve Probably Never Heard Of
So I’m in France and I’ve got a confession to make, I’ve been eating way too many crêpes! They’re so good.
And it got me thinking, pancake day is just round the corner, not everyone wants to start their day with a 220v sugar rush, but everyone loves pancakes.
So in this blog post, I’m gonna share two savoury pancake ideas, that are not the traditional crêpe
They are what’s known as a Galette and they’re famous in the area of France that I’m in right now
They’re eaten here all day, from morning until night and for a good reason, they’re delicious.
Breakfast Pancakes But Better
Pancakes are loved by practically everyone, and every country has they're own version. But these Galettes de Bretagne aren't the pancakes that France is famous for. They're tasty, nutty in flavour, crisp and go great with so many things. So be different this pancake day and make some galettes instead.
Ingredients
- For the batter:
- 1 egg
- 250g / 8.8oz buckwheat flour
- 500ml / 2 cups water
- 4g / a teaspoon salt
- 5g of butter
- Filling 1
- Sliced ham
- Grated emmental cheese
- 1 egg, per galette
- Pepper
- 15g / 2/3oz butter
- Filling 2
- 1 x Leek
- 15g / 2/3 oz butter (1 teaspoon)
- 100ml / just under 1/2 a cup cream (30-40%)
- 1 x teaspoon dijon mustard (or similar)
- The juice of a quarter of a lemon
- Salt and pepper
- Cold Smoked Salmon
- Chives
- Lemon wedge to serve
Instructions
Instructions
Step 1: Make the Batter
1. In a bowl, combine buckwheat flour, egg, salt, and cracked black pepper.
2. Gradually add a small amount of water while whisking to form a thick, smooth mixture.
3. Continue whisking to remove lumps.
4. Gradually add the remaining water until the batter resembles single or low-fat cream in consistency.
5. Cover and refrigerate for at least 30 minutes or up to 12 hours.
Step 2: Cook the Pancakes
1. After resting, check the batter's consistency; if it has thickened, add a dash of water.
2. Preheat a crepe or frying pan on medium heat (around 6-7 on induction hobs).
3. Lightly butter the pan using a paper towel to spread a thin, even layer.
4. Pour a ladle of batter near the pan's edge and quickly rotate your wrist to spread it evenly.
5. Cook for about 2 minutes on the first side, flip, then cook for 30 seconds on the other side.
6. Repeat, reapplying butter every 5 pancakes or as needed.
Step 3: Ham, Cheese & Egg Filling
1. Heat a pan on medium-low heat (around 4 on induction hobs).
2. Add butter and let it foam.
3. Place a cooked galette in the pan, followed by sliced ham folded into a triangle shape.
4. Add grated cheese around the ham to create a barrier for the egg.
5. Crack an egg into the center. Season with salt and pepper.
6. Cook for 4-5 minutes until the egg is set.
7. Fold the galette into a triangle, leaving the yolk visible.
8. Serve immediately.
Step 4: Smoked Salmon & Creamed Leek Filling
1. Slice the leek lengthwise, then into thin half-moons.
2. Submerge the leek pieces in cold water for 10 minutes to remove grit.
3. Drain and set aside.
4. Heat butter in a saucepan until foaming.
5. Add the leeks, a pinch of salt, and cook for 5 minutes until softened.
6. Add cream, Dijon mustard, additional salt, and cracked black pepper.
7. Simmer for 10-15 minutes until thickened.
8. Heat a galette in a buttered pan over low heat.
9. Spoon the thickened leek mixture onto the galette.
10. Fold the sides up to create a taco-like shape.
11. Transfer to a plate, top with smoked salmon, freshly chopped chives, and cracked black pepper.
Step 5: Enjoy!
Serve your galettes immediately or store cooked pancakes for up to 2 days for easy preparation. Let your creativity shine with various fillings!