There aren’t too many takeaways in rural
Brittany…. In fact I think our closest takeaway restaurant is 45km away!!..
So instead of a takeaway night the French
have a ‘galette night’. In Brittany, this is usually Friday evening.
Galettes are savory crêpes (pancakes), they
are larger than crêpes and are usually made with buckwheat flour. The
traditional (une galette complète) filling is a slice of ham, grated emmental
cheese and an egg cooked inside the galette. However, you can really put what
you like into a galette, sausages, bacon, scallops, prawns…..
Over the last few weeks I have been trying
to find an original galette receipe, but I have come to the conclusion that no
such thing exists !!
It seems everyone has their own receipe.
The traditional batter receipe appears to be just buckwheat flour mixed with
salt and a little water, but other women that I have spoken to add either one
or two eggs, maybe some butter or cream, some add oil, others cider or beer and
some even add buttermilk.
There is absolutely no point trying to work
out if the batter should rest or not, as it can be anything from an hour to
overnight !!..
All I can say, is that they are absolutely
delicious and I would recommend anyone coming to France to take a trip to the
locally Crêperie to enjoy a galette or two and of course it needs to be washed
down with a cup of Breton cider !!
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