|Margarita's International Recipes|
I made the galettes with Gruyere cheese and ham, but you can use any fillings you want: bacon, sausage, eggs, mushrooms, seafood - let your imagination guide you.
- 1/2 cup buckwheat flour
- 1 cup all-purpose flour
- 1/2 tsp. kosher salt
- 4 eggs
- 1 cup water
- 1 cup apple cider
- 1/2 tsp. barley malt syrup (or molasses)
- 1 cup milk
- 1/3 cup unsalted butter
- butter for frying
- thinly sliced Gruyere cheese
- thinly slice ham
Combine the flours and salt and mix well. Put the flours and the rest of the ingredients in a blender or food processor and blend until smooth. Let the mixture stand in the blender jar at room temperature for an hour. Blend again.
Heat a 12" skillet over high heat until very hot. Brush with butter. Pour a thin layer of batter. When the edges start to brown and separate from the pan, flip if you are making plain galettes. If you are making ham and cheese galettes, drop the filling on the batter and fold in two. Cook for a minute until the center is cooked through. Serve hot.
Adapted from Regional French Cuisines