To Normandy and - the Galette

The Savoury Pancakes 
of North West France

The basic difference between a pancake and a savoury galette is that you use flour and milk for the former but water and buckwheat flour for the latter. That's what we are doing today.

This is a good basic recipe for 6 galettes.

You'll need:

• 300 g of buckwheat flour
• 750 ml of water
• 1 egg
• A pinch of salt

Here's how:

In a large bowl, mix the buckwheat flour, egg and a pinch of salt and beat in the water gradually until a smooth batter forms with no lumps.

Cover the batter and let it chill, resting in the fridge for at least 2 hours. Before using it, check it's consistency and if necessary, thin it out a little with a drop of water. Heat a lightly oiled pancake pan over a medium/high heat.

The first attempt often goes slightly wrong, so don't worry. Pour about 1/3 cup of batter into the pan, then tip and rotate the pan to spread batter as thinly as possible. If it is difficult to spread add a bit more water in the batter - up to 1/3 cup.

Brown the galette on both sides for about 1 or 2 minutes on each sides, store on a plate and repeat the process until you've used up the batter.

With Mushrooms

The basic galette lays a slice or two of ham onto the pancake with a fried egg in the middle with the sides rolled in to form a square containing your juicy filling.

Here's how:

Make a simple cheesy white sauce - roux (butter & flour), milk, Stokes Classic English Mustard (or our Dijon Mustard), a generous handful of grated Cheddar cheese and a hint of nutmeg. 

While that bubbles, fry sliced mushrooms in butter with a glug of Stokes Brown Sauce. 

Add strips of smoked ham, stir in the cheesy sauce and fold the mixture into the galettes.

With Black Pudding & Apples

This is powerfully delicious and if rolled and sliced makes a great starter or finger food for a party.

Here's how:

Peel, core and thinly slice a couple of apples and fry them in butter with 1 tbsp of Stokes Apple Sauce (this helps the caramelisation). Peel the puddings and add them to the pan with 2 tbsp of Stokes Tomato Ketchup, breaking everything down to form an apple-flavoured 'sausage filling'.

Lay 1 or 2 lettuce leaves on the galette, then spoon the black pudding mixture into the middle, rolling the galette tightly, sausage fashion, before slicing.

Caprese Style

Using a fried egg for the 'white' of the tricolour 'caprese', this is my personal favourite.

Here's how:

Peel half a dozen vine tomatoes (after the skins have split in boiling water and cooled enough to handle), slice and add them to a diced shallot and grated garlic clove, softening in foaming butter.

Add 2 or 3 tbsp of Stokes Bloody Mary Ketchup and reduce the tomato sauce for 5 minutes or so.

Spoon the mixture onto the galettes with a fried egg and spinach, then season with diced olives for a salty Mediterranean finish.

Galettes Made Better 

spoon it, shake it, squeeze it

Order your 'Galette Enhancers' - here

More foodie thoughts for the week:

The Humble Pea - 
celebrating National Pea Week with delicious Pea & Broad Bean recipes - here.




 


Our Taste Story - 
in his own tasty words, Rick tells us how it all began - here.
 
 





 
Video Fun - 
free range grilling, high seas dining and other sharing fun - here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150