Master the art of French cooking this holiday season with The Country Cooking of France by Anne Willan. Recipes include Galettes Bretonnes au Sarrasin (Breton Buckwheat Galettes); Lapin Rôti à la Moutarde (Roast Rabbit with Mustard); and L'Oie Rôtie de Noël (Roast Goose with Apples and Vegetables).
Makes twelve 12-inch/30-cm or
twenty-four 7-inch/18-cm gallettes to serve 6
The filling for a paper-thin Breton galette is always simple. The most popular, called a complet, includes ham and egg and often a spoonful of fresh cheese. You can ask for the egg to be brouille, briskly scrambled on the hot galette, or miroir, left untouched to bake on top. When the galette is pleated, the golden egg yolk peeps out of the crisp brown folds. One galette is a modest serving; most people eat two, sometimes even three. (If you use the smaller crêpe pan when making this recipe, four galettes is an average serving.) They go down well indeed with a pitcher of the local demi-sec cider.
For the batter, sift the 2 flours into a bowl and add the salt. Make a well in the center and pour 1 cup/250 ml of the milk into the well. Whisk the milk into the flour, forming a smooth paste. Whisk well for 1 minute, then add the remaining 1 cup milk in 2 batches, stirring well after each addition. Cover and let the batter rest at room temperature for 30 to 40 minutes. Stir in the water and beat again for 1 minute. If necessary, beat in more milk until the batter is the consistency of light cream. Stir in half of the clarified butter.
Warm the griddle pan or crepe pan over medium heat until very hot, at least 5 minutes. Dip a wad of paper towel into the remaining butter and rub it over the griddle. Heat the griddle 2 minutes longer, then test the heat with a few drops of batter; they should set at once. Wipe the griddle clean with the paper towel wad, and then rub it again with butter. Ladle batter onto the center of the hot griddle pan. Using a palette knife or pastry scraper, spread it with a turn of your wrist so the griddle is thinly and completely covered, tipping the griddle to discard excess batter into a bowl. Cook the galette quickly until lightly browned on the bottom, 30 to 60 seconds. Peel the galette off the griddle and flip it to color the other side. Note that a galette should not be browned too much, as it will be reheated with the filling. Transfer it to a plate.
If the first galette seems heavy, thin the batter with a little milk. Continue to cook the galettes, wiping the griddle clean with paper towels and rubbing it with butter as necessary to prevent sticking. Pile the finished galettes on top of one another to keep them warm. They may be tightly wrapped and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Heat the griddle for at least 5 minutes, then rub it with clarified butter. Spread a galette on the griddle, browner side down. Break an egg in the center. For a scrambled egg: Quickly mix and spread the egg over the galette with a spatula, leaving a border at the edge. Sprinkle with salt and pepper and leave over the heat just long enough to cook the egg slightly, about 30 seconds. Fold in the edges of the galette on 4 sides to make a square with a gap in the center showing the egg. Slide it onto a warmed plate, top with a pat of salted butter, and serve hot. For an unbroken egg: Spread only the egg white on the galette and leave the yolk whole. When the egg yolk is starting to set, fold the galette up around the yolk so it is still visible, and slide the galette onto a warmed plate. Serve at once.
Heat the griddle for at least 5 minutes, and then rub it with clarified butter. Spread a galette on the griddle, browner side down. Brush it lightly with butter and sprinkle with 2 tablespoons grated Gruyere cheese. Leave for a few seconds to heat the galette and melt the cheese, and then fold the galette as for the egg galette and slide it onto a warmed plate. Serve at once.
Heat the griddle for at least 5 minutes, then rub it with clarified butter. Spread a galette on the griddle, browner side down. Brush lightly with melted butter and spread a thin slice of cooked ham in the center. Leave for a few seconds to heat the galette and the ham, and then fold the galette as for the egg galette. Top it with a pat of butter, and slide it onto a warmed plate. Serve at once.
Melt butter in a saucepan over low heat, skim the froth from the surface, and let cool to tepid. Pour the yellow, melted butterfat into a bowl, leaving the milky sediment at the bottom of the saucepan. When chilled, clarified butter will solidify; it may be refrigerated for up to 2 months.
This small, round frying pan has shallow sides, which makes crêpes easy to flip or turn. Traditional crêpe pans are made of steel; they must be seasoned when new, and should be wiped with a damp cloth, not washed. Nonstick crêpe pans are easy to use, but crêpes cooked in them are thicker and do not brown as well.
For more French recipes, please visit France page.
This page created November 2007
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