ReceptnaptárGalette végétarienne aux légumes (vegetable buckwheat pancake)
The galette is Brittany's savory buckwheat crêpe, traditionally served with cider. The earthy, nutty flavor of buckwheat goes beautifully with sautéed vegetables and Emmental. It is naturally gluten-free when made with pure buckwheat flour.
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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, sauté the vegetables in olive oil over medium heat for 6-8 minutes until tender-crisp. Season with salt, pepper and thyme.
- 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
- Rest the batter so it doesn't tear.
- The pan must be properly hot.
- Pure buckwheat flour makes it gluten-free.
- Don't overcook the vegetables; keep them crisp-tender.
Frequently asked questions
Is it gluten-free?
Yes, if made with 100% buckwheat flour and in a gluten-free environment.
Can it be made ahead?
The batter keeps 2 days in the fridge; the galettes are best fresh.
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More french ideas
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- Nutella and banana crêpes (crêpes Nutella banane)
- Buckwheat galette complète (ham, cheese and egg)
- Galette au jambon et champignons (ham and mushroom buckwheat pancake)
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- Crêpes au saumon fumé et ciboulette (smoked salmon and chive crêpes)
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