Monday, 13 May 2019

Galette Complete

Cooked and photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.

The word galette means something to eat that is flat and round in shape. It is usually carbohydrate based. One of the most commonly encountered galettes is the traditional buckwheat pancake, originally from Brittany, but now ubiquitous in France. These are made from a mixture of buckwheat and wheat flour and have the characteristic greyish colour that the buckwheat brings. Customarily savoury, they are generally topped with egg, cheese and/or ham (a trio which gives you a galette complète) and served with a bowl (not a glass) of cider.

2 ready made buckwheat pancakes (galettes de blé noir or galettes de sarrasin in French, and they come in packs of 4)
A little butter for wiping over the pan
2 slices of air dried ham
Some grated cheese (comté is the obvious choice in France, but cheddar is good too)
2 eggs

  1. Heat a large frying pan with a lid on medium to gentle heat, brush with a little butter.
  2. Put a pancake in the pan and heat for a few seconds to make it pliable, then turn it over.
  3. Lay a slice of ham on the pancake, then carefully position an egg in the middle of the pan (cracking it into a glass first helps).
  4. Sprinkle with cheese and fold two or more sides of the pancake over the topping and in towards the middle.
  5. Put a lid on the pan and cook for a couple of minutes so that the egg white is done, the yolk is still runny and the cheese has melted.
  6. Repeat (or use two pans simultaneously).
  7. Serves 2, with a green salad on the side.



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Sheila said...

A lot of maneuvering there. I wouldn't want to try it for more than two people. Bet they're good, though.

Susan said...

I have done it for 4 on occasion, but 2 is certainly less fraught.

Ken Broadhurst said...

You can fold the galettes up around the ham, cheese, and egg and then bake them in to oven to do more than two at a time.

Jean said...

That's a good idea, Ken!

Susan said...

Yes, so long as you heat the galettes a little first to make them flexible, that works well and I've done it like that in the past.

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