This traditional style of savoury pancake is popular in Northern France. They should be served with a filling of your choice placed in the middle of the gallette, which is then folded into an open or closed envelope and cooked in the pan or oven for a few minutes. Typical fillings are chopped ham or tomato with grated emmental cheese or wilted spinach with a spoon of cream and an egg in the middle. It is a good idea to make a stack of gallettes in advance, allowing two or three per person.
Ingredients
| 100 g | Buckwheat Flour |
| 1 | Pinch of Salt |
| 1 | Egg |
| 300 ml | Milk |
| 50 g | Melted Butter |
| 1 tbsp | Sunflower Oil |
Method
1. Place flour & salt in a mixing bowl, add the egg.
2. Add the milk a little at a time, beat into a batter.
3. Mix well then leave to rest for a least an hour.
4. Stir the melted butter into the batter.
5. Lightly oil a heavy frying pan and heat well.
6. Put a good tablespoon of batter into hot pan, rolling it around to cover the surface.
7. Cook until golden then turn over and cook on the other side.
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Temperature & cooking time:
Medium heat for a few minutes
Dietary status:
Without Gluten , Without Nuts, Without Soya, Without Wheat.
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.
