Having just spent a week in Provence, I usually like to try to make some dishes of the local cuisine after I arrive home. I think it’s an attempt to convince myself that I’m still on holiday. Towards the end of the trip, we visited a hilltop village which catered very well to English tourists by selling all sorts of crêpes and this put the idea into my head. The word galette more refers to the shape of the dish so a galette can be savoury – a crêpe made with buckwheat flour (as above) or sweet. The sweet version is kind of like a pie with the ends folded over, usually filled with some sort of fruit. These savoury ones are featured in Rachel Khoo’s ‘Little Paris Kitchen’. The recipe in Rachel Khoo’s book does call to leave the batter overnight but I must admit I wasn’t well prepared enough to do this and it was still very tasty. As a filling you can have whatever you like but I used spinach (in an attempt to reach my 5 a day fruit and veg recommendation), eggs, quorn ham and a selection of french cheese (Reblochon, Brie and my personal favourite Brie de Meaux).
Serves 4 for lunch, 2 for dinner
- 200g buckwheat flour
- 600ml water
- 1 pack quorn ham
- 1 bag spinach
- 4 eggs
- 150g cheese (I used a mix of Brie de Meaux and Reblochon)
1.) Mix the flour and salt in a bowl.
2.) Gradually add the water and whisk after each addition until you have a smooth batter (but don’t overwhisk).
3.) Let the mixture refrigerate for an hour minimum or preferably overnight.
4.) When ready to make the galettes, preheat the oven to 180 degrees C
5.) On a baking tray, spread out the spinach, places slices of the ham around, tear up the cheese and add blobs everywhere. Move the spinach around so there’s some wells then crack the eggs into there.
6.) Bake in the preheated oven for around 10 minutes.
7.) In the meantime, start making the galettes.
8.) Put a frying pan on a medium heat and add enough butter to melt and cover the pan.
9.) Add enough batter that with a bit of tipping the pan, it is covered with the batter. (The recipe is supposed to make 10 – 12 galettes though I found it made a bit less)
10.) After a minute or so, use a spatula to loosen the edges of the galette. start lifting the galette to check if it’s done, then when it looks done on one side, use the spatula to turn over the galette and brown on the other side.
11.) Repeat with butter and buckwheat flour mixture until all is used up.
12.) Serve up the galettes and top with the quorn spinach mixture (or whatever you fancy)