Buckwheat Galettes for a Perfect Breton Dinner!

Ingredients

• 330 g of buckwheat flour
• 75 cl of cold water
• 10 g of salt
• 1 egg (optional, for added elasticity)
• Semi-salted butter (for cooking)

Instructions

Mixing the Batter:

In a large mixing bowl, pour in the buckwheat flour and salt.

Gradually add the cold water while whisking to avoid lumps.

If you like, add the egg for a more supple batter.

Once the mixture is smooth, let the batter rest in the fridge for at least 1 hour.

Cooking the Galettes:

Heat a crêpe pan or a galette pan over medium heat. Lightly grease it with a bit of semi-salted butter.

Pour a ladle of batter into the hot pan and quickly tilt it to spread the batter evenly.

Cook for about 1 to 2 minutes, until the edges lift easily. Flip the galette and cook for 1 more minute on the other side.

Filling (optional):

Top your galettes with ingredients of your choice: ham, cheese, egg, mushrooms, spinach, etc.

Fold the edges to form a square, or leave them open, depending on your preference.

Serving:

Serve piping hot with a green salad or a few seasonal vegetables for a balanced meal.

Chef's Tip

Add a small teaspoon of blonde beer to the batter for extra lightness and a subtle flavour.

Enjoy your meal!

Tips from the La Chambre team

1. The Goat's Cheese-Honey, Revisited

Warm goat's cheese and honey are a classic pairing, but have you tried it with a touch of fruit?

• The filling: A few slices of goat's cheese log, crushed walnuts for crunch.

• The La Chambre "Twist": Swap the traditional honey for our Apricot Lavender Jam or our Fig. The acidity of the fruit cuts through the richness of the cheese, while the floral notes highlight the character of the goat's cheese.

2. The Exquisite Sweet-and-Savoury

To surprise your guests, go for a pairing worthy of a starred restaurant.

• The filling: A thin slice of cured country ham (such as Parma or Serrano) and a few shavings of sheep's tomme cheese.

• The La Chambre "Twist": Add a generous spoonful of our Raspberry & Timut Pepper Berry Jam. The citrus and pepper notes of the Timut pepper berry pair beautifully with the saltiness of the ham and the depth of the buckwheat. It's an explosion of flavour in every bite!