ReceptnaptárGalette au jambon et champignons (ham and mushroom buckwheat pancake)
Brittany's best-known dish, the galette complète, with mushrooms added. Buckwheat flour gives a slightly nutty flavour and crisp edges, which makes this more than a simple ham pancake.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Mix the buckwheat flour with the salt in a bowl, crack the egg into the middle and gradually add the water to make a smooth, thin batter. Cover and rest for 30 minutes.
- Meanwhile, fry the mushrooms in 10 g butter over a high heat for 5-6 minutes until their liquid has evaporated, then season with salt and set aside.
- Heat a 26-28 cm non-stick frying pan over a medium heat, grease it with a little butter, pour in a ladleful of batter and swirl the pan to spread it thinly.
- After 2 minutes, when the edge lifts away from the pan, sprinkle a quarter of the cheese in the middle and lay 2 slices of ham and a quarter of the mushrooms on top.
- Crack an egg into the middle, season with salt and pepper, cover and cook for 2-3 minutes until the white is set but the yolk is still runny.
- Fold the four edges of the galette towards the centre so that the egg yolk stays exposed, then serve immediately. Repeat with the remaining batter.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The batter should be thinner than pancake batter, and if it thickens after resting, stir in a little more water.
- The first galette often does not turn out well, because the pan is not yet evenly hot: do not count this as a mistake.
- Cook the mushrooms beforehand, otherwise they release moisture onto the galette and make it soggy.
- The traditional Breton pairing is dry cider: it balances the cheese and the ham well.
Frequently asked questions
Is the galette gluten-free?
Pure buckwheat flour is naturally gluten-free, but check the packaging to make sure it could not have been contaminated with wheat.
Can the batter be made ahead?
Yes, it can rest in the fridge for up to a night, and the flavour will be even better for it. Stir it before cooking and thin it if necessary.
Similar recipes
- Ham pancakes · Hungarian
- Savoury ham and cheese naleśniki · Polish
- Breaded Fried Mushroom Pancakes · Hungarian
- Baked ham and cheese crêpes with sour cream · French
- Galette à l'andouille (buckwheat pancake with spicy andouille sausage) · French
- Galette à la saucisse de Toulouse (buckwheat pancake with Toulouse sausage) · French
More french ideas
- Crêpes with sugar and lemon (crêpes au sucre et citron)
- Nutella and banana crêpes (crêpes Nutella banane)
- Buckwheat galette complète (ham, cheese and egg)
- Galette aux épinards et chèvre (spinach and goat's cheese buckwheat pancake)
- Crêpes au poulet et champignons béchamel (chicken and mushroom crêpes in béchamel)
- Galette végétarienne aux légumes (vegetable buckwheat pancake)
- Crêpes au saumon fumé et ciboulette (smoked salmon and chive crêpes)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings