← Back to Search Results
Brittany
Buckwheat Galettes

Photo by:
Comments: 0
 

Recipe

Popular in Brittany, in northwest France, where the local cuisine is defined by rich, rustic flavors.

Yield: 4 servings
Prep time: 25 Mins, Plus 2 Hrs Standing<Br>
Cooking time: 30 Mins

Ingredients

  • ½ cup buckwheat flour
  • ½ cup all purpose flour
  • 2 large eggs, beaten
  • 1 cup plus 2 tbsp milk
  • Vegetable oil, for frying

For the Filling:

  • 2 tbsp vegetable oil
  • 2 red onions, thinly sliced
  • 7 oz (200g) smoked ham, chopped
  • 1 tsp chopped thyme
  • 4 oz (115g) Brie, cut into small pieces
  • ½ cup creme fraiche

Special Equipment:

  • 8 in (20cm) nonstick frying pan

Directions

1. To make the pancakes, sift the flours into a large mixing bowl. Make a well in the center and add the eggs. Gradually mix the eggs into the flours using a wooden spoon, adding the milk and a scant ½ cup water to make a smooth batter. Cover and let stand for 2 hours.

2. To make the filling, heat the oil in a small frying pan over medium heat. Add the onions and cook, stirring occasionally, until softened. Add the ham and thyme. Remove from the heat.

3. Preheat the oven to 300°F (150°C). Heat an 8 in (20cm) nonstick frying pan over medium heat. Grease lightly with oil. Spoon in 2 tbsp of the batter and swirl to coat the base. Cook for about 1 minute, or until lightly browned underneath. Flip over and cook for 1 minute more, or until lightly browned on the other side. Repeat with the remaining batter, re-greasing the pan as necessary. Make 8 pancakes in total.

4. Stir the Brie and créme fraîche into the filling. Evenly divide among the pancakes then fold in the pancake edges to form "parcels." Place on a baking sheet. Bake for 10 minutes until hot.

Notes

The batter can be prepared a few hours in advance and left at room temperature.

Freezing Information:

The unfilled pancakes can be frozen for up to 3 months.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

539kcal (27%)
199mg (20%)
5mg (8%)
166mcg RAE (6%)
533mg
75mg
27g
8g
3g
32g
187mg (62%)
858mg (36%)
14g (69%)
34g (53%)
3mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
lidias-italy Lidia's Italy
by Lidia Bastianich
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
nigella-express Nigella Express
by Nigella Lawson
mom-a-licious Mom-a-Licious
by Domenica Catelli
baked-explorations Baked Explorations
by Matt Lewis
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?