ReceptnaptárGalette à la saucisse de Toulouse (buckwheat pancake with Toulouse sausage)
The sausage galette is one of the heartiest versions of Breton buckwheat crêpe: the spiced flavor of Toulouse sausage, sweet caramelized onion, and melted Gruyère. It is made for cold days, best with cider.
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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 (ideally overnight).
- Meanwhile, cook the sausages in a pan with the oil for 10 minutes, then slice. In the same fat, cook the onion for 8-10 minutes until golden.
- Heat a large non-stick pan or crêpe pan over medium-high heat and grease lightly with butter. Pour in a ladle of batter and tilt the pan in a circular motion to spread it thinly.
- Cook for 1-2 minutes, until the edges curl and the top has set. The galette should be lightly golden.
- Put the filling and cheese in the center, then fold the edges toward the middle into a square, leaving the center open. Cook, covered, for 2-3 minutes until the cheese melts.
- Serve immediately, hot, with a green salad and dry cider.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Caramelize the onion.
- Cook the sausage through.
- Excellent with cider.
- Also good with an egg.
Frequently asked questions
With other sausage?
Hungarian homemade sausage, or a good fresh cooking sausage.
Gluten-free?
Yes, with pure buckwheat flour.
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