GALETTE

(SAVOURY PANCAKE) WITH HAM & CHEESE – SO FRENCH (STAPLE DIET IN BRITTANY, NW FRANCE)

INGREDIENTS: 
½ CUP BUCKWHEAT FLOUR
½ CUP PLAIN FLOUR
LARGE PINCH OF SALT
1 EGG
1 CUP MILK 
2 TBSP MELTED BUTTER (TO GREASE PAN) 

TOPPING SUGGESTIONS: 
HARD CHEESE (GRATED), HAM, BABY SPINACH (PINCH OF GROUND NUTMEG), FRIED EGG, FETA CHEESE, PINE NUTS

UTENSILS:
MIXING BOWL, WHISK, LADLE, CUP FOR MEASURING. TABLESPOON, SPATULA, FRYING PAN, PLATE. 

METHOD:
IN A MIXING BOWL, ADD THE FLOUR AND SALT.
WHISK THE MILK AND EGG TOGETHER IN A BOWL, THEN ADD TO THE MIDDLE OF THE FLOUR MIXTURE. 
BEAT UNTIL THE MIXTURE RESEMBLES A THICK CREAM, WITH NO LUMPS. 
IDEALLY, YOU SHOULD NOW LET THE BATTER CHILL IN THE FRIDGE, WHICH WILL MAKE THE GALETTE LIGHTER. HOWEVER, IF YOU DON’T HAVE TIME, PUSH ON…

ADD A SPOON OF BUTTER TO THE FRYING PAN AND TURN THE STOVE TO A MEDIUM HEAT.
(NOW IS THE TIME TO FRY AN EGG, IN A SMALL FRYING PAN, IF YOU WANT ONE IN YOUR GALETTE)
FILL HALF A LADLE OF GALETTE MIXTURE AND POUR INTO THE PAN. ROLL THE MIXTURE AROUND THE PAN UNTIL THE BASE IS COVERED WITH A VERY THIN LAYER. WHEN THE EDGES START TO COME AWAY, FLIP THE GALETTE. 
ADD THE FILLINGS (SPINACH, CHEESE, HAM) DOWN THE CENTRE LINE AND FOLD THE OUTSIDE EDGES TO THE MIDDLE. PRESS DOWN AND REMOVE FROM THE PAN.
BON APPETIT!

NUTRITIONAL HACK:
BUCKWHEAT IS A GLUTEN-FREE GRAIN THAT MANY CONSIDER TO BE A SUPERFOOD. IT’S A GOOD SOURCE OF PROTEIN, FIBRE AND ENERGY, AS WELL AS GOOD FOR HEART HEALTH.

TRADITIONALLY, FRENCH ‘GALETTE’ ARE MADE ONLY FROM BUCKWHEAT, WHICH GIVE THEM A MORE EARTHY TASTE AND MORE BROWN COLOUR!