Follow this French galette recipe and bring buckwheat crepes to your table. Crispy-edged buckwheat galettes of rustic origin, garnished with a savory blue cheese filling, are perfect for a weekend breakfast or weekday lunch.
To make the batter, in a large bowl, place the two kinds of flour, mix them and make a well in the center. Use an egg separator and separate egg whites and yolks. Add the yolks into the flour mixture and mix with a hand whisk, gradually pouring cold milk. Melt butter in a pan until lightly golden, add it into the batter, and continue whisking. Use an electric mixer and beat egg whites until they are stiff. Gently add beaten whites into the batter, being careful that they do not collapse. Cover the bowl with a tea towel, and leave the batter to rest for 1 hour.
To cook galettes, heat an iron cast or a carbon steel skillet over medium-high. Grease it with a small amount of oil. Mix the batter well, then pour it and swirl the pan to get a thin, even layer. Cook the galette for about 2 minutes; flip it and cook for another minute. Continue with the remaining batter.
To make the blue cheese filling, in a saucepan, place sour cream and crumbled cheese and bring over low heat to melt the cheese.
To serve, fold galettes and garnish them with blue cheese filling and pecans on top and slices of pear aside.
Preheat the pan well before you start cooking crepes and brush it with oil between each crepe making. Discard the first crepe; it only serves to season a crepe pan and that it is hot.
Stir the batter while frying crepes since the flour tend to sink to the bottom of the bowl.
Replace Gorgonzola cheese made from cow’s milk with another type of blue cheese, for example, French sheep’s milk cheese Roquefort.
To serve, use raw or candied pecans or replace them with freshly cracked walnuts.
Keywords: French galettes, buckwheat crepes, buckwheat galette