Richard Bertinet's buckwheat Breton galette recipe
The Breton galette combines the gluten-free goodness of buckwheat crepes with the added bonus of being able to choose both savoury of sweet toppings to accompany your breakfast treat. Richard Bertinet, owner and chef at The Bertinet Bakery, shows you how with the simple recipe.
Ingredients
- 300 g buckwheat flour
- 3 eggs
- 200 g semi skimmed milk
- 400 g water
- 50 g melted butter
- 10 g sea salt
Details
- Cuisine: French
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 75 mins
- Cooking Time: 4 mins
- Serves: 8
Step-by-step
- Use a potato and vegetable oil for cooking.
- Beat the eggs with the milk, water and salt.
- Sieve the flour into the bowl and mix well until there are no lumps.
- Melt the butter until it is light brown and pour into the mixture.
- Stir well and rest for one hour.
- Heat a non-stick galette or pancake pan until really hot. Place a little oil in a bowl.
- Cut the potato in half and skewer half on a fork so that the fork is in the curved side and the flat cut side of the potato is ready to use to oil the pan. Dip the potato into the oil and cover the base of the pan with a thin coating of oil.
- Pour a little batter into the pan and tilt the pan until it creates a thin layer all over the bottom of the pan. Cook until brown then flip and cook for a further few minutes on the other side.
- Repeat.