THE F4A GALETTE
F4A celebrated Candlesmas traditionally this year with a declination of pancakes. Our favourite was the “galette de sarrasin”, the buckwheat pancake. We stuck to the traditional recipe, garnishing the galette with butter, cheese, ham and egg, but of course this recipe can be entirely adapted to the taste of the whole family!
Easy, comforting and delicious, try these buckwheat pancakes at home with a glass of fresh Luxembourgish cider :-)
350 g buckwheat flour
10 g coarse salt
85 cl of water
In a salad bowl, mix the flour and the coarse salt.
Make a small hole in the centre of the mixture and pour in the water in three or four times, mixing everything with a whisk. You will then obtain a smooth and thick dough.
Add the egg, this will loosen the dough a little (and will give a nice colouring to the cooking).
Film the bowl or cover with a clean cloth and leave the dough to rest for at least 4 hours in a cool, dry place (but not in the fridge). You can prepare the dough the night before for the next day, and leave it to rest overnight as well.
After this resting time, mix the preparation well again. Add a little fresh water if the dough is too thick.
The cooking process
The secret is to have a very hot (but not too hot) pan and to grease the pan lightly between each pancake.
To start, grease your pancake maker/crepe maker with a paper soaked in oil. Over high heat, pour a ladle of batter into the pan and spread it out, turning the pan, then let it cook until the sides and the centre come off easily. *
Using a spatula, turn the cake over and cook for about 1 minute on the other side.
Then set aside on a plate.
Butter or oil very lightly between each cake.
*At this stage, you can also, without turning the cake over, put your ingredients in it and continue cooking.
For a traditional "galette complète" start by generously buttering your pan.
Add your buckwheat pancake.
Put the heat down then add the grated cheese of your choice, then the ham.
In parallel, start by cooking a sun-side egg.
When the cheese is melting, fold the sides of your "Galette", add the egg and serve!