Galettes bretonnes - Breton buckwheat pancakes with vegetables

Name: Galettes bretonnes - Breton buckwheat pancakes with vegetables
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 200 g Buckwheat flour; 120 g + 1 tablespoon wheat flour; 7-10 Tbsp Salt; 1 egg (size M); 320 ml Milk; 1 TABLESPOON + 80 g butter; 200 ml Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 150 g young leaf spinach; 4 Shallots; 400 g Mushrooms; 2 TABLESPOONS Sunflower oil; 300 g frozen young peas; 50 g clarified butter

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

200 g Buckwheat flour
120 g + 1 tablespoon wheat flour
7-10 Tbsp Salt
1 egg (size M)
320 ml Milk
1 TABLESPOON + 80 g butter
200 ml Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
150 g young leaf spinach
4 Shallots
400 g Mushrooms
2 TABLESPOONS Sunflower oil
300 g frozen young peas
50 g clarified butter

Directions

1
Mix buckwheat flour and 120 g wheat flour with 1/2 teaspoon salt in a bowl, add egg. Gradually stir in 120 ml milk and 350 ml water with a wooden spoon to form a smooth, thin dough.
2
Let the dough swell for at least 10 minutes.
3
Melt 1 tablespoon of butter in a saucepan. Stir in 1 tbsp. flour and sauté briefly. Add stock and 200 ml milk while stirring. Bring to the boil, boil for about 5 minutes. Season to taste with salt, pepper and nutmeg.
4
Wash the spinach, shake dry. Peel the shallots and cut into slices. Clean, clean and halve the mushrooms. Heat the oil in a pan and fry the mushrooms and shallots for about 4 minutes while turning.
5
After about 3 minutes add the peas. Season with salt and pepper.
6
Melt 80 g butter. Stir the dough once again. If the dough is not thin enough, stir in some more water. Heat 1 teaspoon of clarified butter in a pan (approx. 24 cm Ø). Pour some batter into the pan and immediately spread thinly with a crêpe batter spreader.
7
When the dough has set, brush it with some melted butter, turn it over and bake it from the other side until golden brown. Brush the second side with a little butter as well. Bake to the end and take out.
8
Bake another 7 galettes and stack them on top of each other.
9
Heat the finished galettes one after the other in 2 pans. Cover galettes with approx. 1/8 béchamel and prepared vegetables. Fold 4 sides of the galettes over the filling and keep warm. Heat another 6 galettes and cover with them.