ReceptnaptárGalette à l'andouille (buckwheat pancake with spicy andouille sausage)
The andouille galette is the hearty, smoky version of the Breton buckwheat crêpe: spicy smoked sausage, caramelised onion, melted cheese, all in earthy buckwheat. With cider, it's an authentic Breton experience.
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Ingredients
Method
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- Sift the buckwheat flour with the salt into a bowl, add the egg, then gradually whisk in the water until smooth. Cover and rest in the fridge for at least 1 hour (overnight is better).
- Fry the sausage slices in the oil for 3-4 minutes and remove. Cook the onion in the same fat for 8-10 minutes until golden brown.
- Heat a large non-stick pan or crêpe pan over medium-high heat and grease it thinly with butter. Pour in a ladle of batter and tilt the pan in circles to spread it thinly.
- Cook for 1-2 minutes until the edge curls up and the top sets. Cook the galette until lightly golden.
- Put the filling and the cheese in the middle, then fold the edges in towards the centre to form a square, leaving the middle open. Cook, covered, for 2-3 minutes until the cheese melts.
- Serve immediately, piping hot, with a green salad and dry cider.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Caramelise the onion.
- Smoked sausage makes it more intense.
- Buckwheat is gluten-free.
- An egg goes well with it too.
Frequently asked questions
Other sausage?
Spicy Hungarian sausage, chorizo.
Gluten-free?
Yes, with pure buckwheat flour.
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