Donnerstag, 4. August 2011
Several stays in France founded my addiction to the famous breton pancake (of course they're served all over the country)
Galettes are the savoury version of crêpes, and traditionally made with buckwheat flour, salt and water. Nothing else, and so much pleasure ;) But of course we may enrich the original recipe to pamper our little tastebuds.
This is my way to prepare them:
1/3 cup buckwheat flour
1/3 cup all purpose flour (I prefer wholewheat flour)
1/2 tsp baking powder
1 tsp salt
optional: 1/4 cup sunflower seeds
Mix well, set aside.
In another bowl, mix:
1/3 cup coconut milk
1 tbsp Soy yoghurt
1 tsp agave syrup
Add both mixtures and stir like mad. If the dough appears to be too thick, add small amounts of water until it's of pancake dough consistence. Heat non-stick frying pan, spread with a little bit vegetable oil, and bake your galettes!
You will need a really big and flat spatula for turning. When first making them, I tried it with a wooden one which was about 4mm thick and that didn't work at all, I destroyed two pancakes until I realized the problem ;)
Traditionally served with beurre salé (salty butter), of course you can use salted margarine. But my favourite beneath fresh fruit - which makes them crêpes again, then, haha - is a freshly prepared tomato and arugula salad and this spread.