Galettes bretonnes - Breton buckwheat pancakes with vegetables

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
5 3
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. 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. 2

    Let the dough swell for at least 10 minutes.

  3. 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. 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. 5

    After about 3 minutes add the peas. Season with salt and pepper.

  6. 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. 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. 8

    Bake another 7 galettes and stack them on top of each other.

  9. 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.

Nutrition Facts

KCAL
390 kcal
CARBS
38 g
FATS
21 g
PROTEINS
11 g