Recipe OF THE WEEK
GALETTE COMPLÈTE
200g buckwheat flour 60g plain flour 1½ tsp fine sea salt 2 eggs 300ml milk (or oat milk) Salted butter, for frying FOR THE FILLING: Grated Gruyère Mushrooms sautéed in olive oil with a bruised clove of garlic Ham or cooked bacon Fried eggs
1 Start making these at least two hours before you want to eat them, or the night before. Add the flours and salt to a mixing bowl, whisk and make a well in the middle.
2 Crack the eggs into the well, one at a time, whisking from the inside out to gradually add the flour. Add the milk and 500ml water while slowly whisking in. When smooth, even and as thick as double cream, cover with cling film and put in fridge.
3 When ready, take the batter out of the fridge and give it a quick whisk. Add more water if needed. Put to one side and get fillings ready.
4 Lob a lump of butter into a hot frying pan, coat and let the butter foam for 30 seconds or so.
5 Grab a ladle and add just enough batter to coat the bottom of the pan. Keep moving the pan while you ladle.
6 When the edges are peeling away from the pan, use a spatula to peek underneath. Flip once it’s nicely browned underside (about 3 minutes).
7 To complete your galette, put your fillings in the middle of the circle. Quickly fold in the top, bottom, left and right edges of the galette (exposing the egg yolk) so that you have a square.
8 Lift from the pan, serve and repeat, letting the pan cool briefly between galettes.
■ Extracted from Carbs by Laura Goodman (Quadrille, €15)