In France, you can find already-made galettes at the supermarket or you can even find frozen stuffed ones... but nothing beats the home-made from scratch, évidemment!
True, the batter has to rest a little bit so it can not really be a last-minute meal to prepare. However, if you are doing a little bit of meal-planning, you could definitively make the batter the night before. Or whip it up in the morning before leaving because, it takes about 5 minutes to make! I know 5 extra minutes in the morning feel like luxury... because everybody is
For about 8 galettes
- 200 gr (7 oz) Buckwheat flour
- 50 gr (1.8 oz) AP flour
- 2 eggs
- 500 ml (17 Fl oz) ( milk (or a mix of buttermilk and milk)
- 500 ml (17 Fl oz) water
- Pinch of salt
- Butter (to cook)
Make the galettes:
- Mix in the flours and salt and the two eggs. Mix well.
- Add milk and water to achieve the consistency of pancake batter.
- Cover with cloth and let rest for at least 2 hours.
- Over medium-heat, in a flat skillet, melt a little bit of butter. Take a paper towel and spread the butter so that a fine layer stays on the skillet.
- Pour one ladle of batter, turning the skillet at the same time so that the batter spreads evenly.
- Cook for at least 2 minutes on first side. You'll be able to flip the galette without shredding it if it has cooked enough.
- Flip it over and cook for another minute
- Add filling and close/bend the edges to serve.
- Butter the pan again and cook the next galette.
My Personal Comments:
- I pre-cook the sunny-side-ups eggs in another skillet so that they are already cooked when I need to lay them on the galette. I find that it takes too long if I wait for the egg to cook directly on the galette.
- I pre-cook all the veggies I would use for filling (creamy mushrooms, leeks, etc.)
- You can keep the batter for another day in the fridge if you don't use it all.
- You could make the galettes ahead of time, keep them under aluminum foil and reheat them as you put the filling in. I have done it a few times to gain time in the evening.