March 07, 2011

Pancake Day

Tomorrow is Pancake Day and I couldn’t resist sharing a few ideas. We had crêpes a few days ahead, at the weekend, when we had plenty of time to cook up a storm. Following the French (Breton) tradition, we had ‘galettes’ – savoury crêpes made with buckwheat flour. I tend to love these even more than sweet ones. Here is a nice filling: mozzarella, sun-blushed tomatoes and arugula. But we also had more traditional combinations like gruyere, ham and cheese.

On the sweet side we went for sugar with lemon juice, jam, apple with toffee sauce and home-made crème de marron.

Happy Monday everyone!

Galettes – makes about 10

From Crêpes, Pancakes, Blinis, Camille Le Foll

  • • 250g buckwheat flour
  • • 1 egg
  • • ½ tsp salt
  • • Water

  • 1. Beat the egg with 1 glass of water.
  • 2. Put the flour and salt in a large bowl and make a well. Gradually pour the egg/water mix in the well and mix. Add as much water as necessary to make the dough fluid.
  • 3. Leave to rest for at least 1 hour. Add a little bit more water before cooking if necessary.
  • 4. To cook your galette, put a large frying pan on a high heat. Add a knob of butter. Make sure your pan is very hot before pouring a ladle of dough into the pan. Lean the pan to allow the dough to spread all over. Cook for 3-4min until the crêpe moves easily if you shake the pan. Flip it over and cook for another minute. Add your filling, dish in a plate and eat straight away.

    Galettes – pour environ 10 galettes

    De Crêpes, Pancakes, Blinis, Camille Le Foll

  • • 250g de farine de sarrasin
  • • 1 œuf
  • • ½ cc de sel
  • • Eau

  • 1. Battre l’œuf avec 1 verre d’eau.
  • 2. Mettre la farine et le sel dans un grand bol et y creuser un puits. Incorporer petit à petit le mélange œuf/eau. Compléter avec autant d’eau que nécessaire jusqu’à l’obtention d’une pâte fluide et souple.
  • 3. Laisser reposer au moins 1h. Rallonger avec un peu d’eau si nécessaire.
  • 4. Pour cuire une galette, mettre une poêle sur le feu. Ajouter une noix de beurre. Bien chauffer votre poêle avant d’y verser une louche de pâte. Incliner la poêle pour bien y répartir la pâte. Cuire 3-4min à feu élevé jusqu’à ce que la crêpe se décolle facilement. Faire sauter la galette. Ajouter la garniture, servir dans une assiette et déguster de suite.
  • 3 comments:

    rachel miller said...

    they look amazing. x

    my darling lemon thyme said...

    We love buckwheat pancakes in our house. Every Sunday morning the kids "order" them :-) We usually have them sweet, with apple syrup but I love the idea of savory toppings.

    Blandine said...

    Thanks Rach!

    Emma- it's the tradition to have buckwheat pancakes with savoury toppings in France, and we usually prepare a different dough for sweet crêpes. I'll definitely have to give a try to buckwheat pancakes with something sweet, I'm sure it'll be delicious.

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