Galettes

 

The Americans have burgers and hotdogs, the English sandwiches. The French? They have crêpes and galattes. Originally from Brittany, galettes have been adopted as the national snack, and tiny booths serving hot discs of doughy goodness can be found on virtually every Parisian street. Order a crêpe with a simple sprinkle of sugar, or choice from a list of fillings such as chocolate spread or crème de marrons (sweetened chestnuts cream) – or try egg, cheese in a buckwheat pancake.

Ingredients:
200g buckwheat flour
600ml water
Pinch of salt

Method:
To make the galattes, mix the flour and salt in a bowl. Make a well in the centre and gradually mix in the water, adding only enough for the butter to have the consistency of double cream. Don’t over mix as this will make rubbery galattes. Refrigerate for a minimum of an hour, or overnight. Before using, whisk again and add more water if necessary.
Heat non stick pan(15-18cm). When the are hot pour aprx 50ml of the batter into the pan and quickly swirl the pan so the batter covers the whole of the inside. Cook for 2 minutes, loosen around the edges with a spatula, then turn the galattes over and cook for a further minute. Side the galattes out if the pan.
Don’t worry – the first one always tends to come out a little wrong.