Madeleine Kamman

Brittany Buckwheat Galettes

Preparation info
  • FFR—

    2 dozen

    galettes
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

These galettes are usually made of pure buckwheat, but the difference in texture between Breton and American buckwheat necessitates the addition of more egg protein and some white flour. As late as the beginning of this century, these galettes replaced bread.

Serve with nicely browned sausage as offered.

Ingredients

  • 1 cup buckwheat flour
  • ½ cup sifted unbleached all-purpose flour
  • 3 large

Method

Mix both flours together in a medium-size bowl and make a well in the center. Beat the eggs, salt and pepper to taste, and 1 cup of the water together in another bowl. Pour this in the center of the well and, using a whisk, gradually gather the flour from the sides of the bowl into the center until the liquid and flour form a homogeneous batter. Dilute with more water if necessary to obtain a b