In Brittany, a region of western France, the galette is an ancestral culinary tradition. According to legend, it was born of the clumsiness of a Breton farmer, who spilled buckwheat (black wheat) on a burning stone in his chimney. In Brittany or elsewhere, it is filled with ham, grated cheese and eggs, and accompanied by a small bowl of sweet or dry cider.
Ingredients (for 6 pancakes)
For the pancake
- 100g of buckwheat flour
- 30g of wheat flour
- 1 egg
- 1/2 tsp of fine salt
- 1/2 tbsp of oil
- 250ml of water
For the filling
- 6 eggs
- 6 slices of ham
- 100g of grated cheese (gruyere or other simlar)
For the pancake batter
- Mix the two flours together with the oil, the egg and then the salt, then add in the water bit by bit. The batter should be smooth and runny.
- Leave to rest for one hour
Filling for each pancake
- Heat a frying pan to medium heat and grease it with a bit of butter or oil
- When the pan is hot pour a ladelful of the pancake batter into the frying pan ensuring the mixture spreads evenly around the pan
- When cooked flip it over and crack an egg on top
- Add a slice of ham and around 15-20g of grated gruyère
- When the egg is cooked fold the sides of the pancake up and bring them towards the centre (see photo above)
- Season with salt & pepper
- Repeat the steps to make five more pancakes!
Bon appétit !
Agnès Varda, widow of Jacques Demy, is considered as one of the greatest french filmmakers of all time. In february, Jerusalem Cinematheque pays her tribute with special screenings of her iconic artwork (more info here).
In April, TV5MONDE will offer a special retrospective of 3 movies by Agnès Varda - watch this space!