Breton Galettes
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
14
🍽️ Servings
6
Description
Breton galettes are not at all the kind of simple cookie one might think. They are dry, crispy pancakes with a filling. Their origin is linked to the necessity of Breton sailors to carry food with them on their voyages, which was wrapped in these dry pancakes.
Ingredients
- 3.2% Milk - 7 fl oz
- 10% cream - 4 fl oz
- Vegetable Oil - 1 fl oz
- Activated Baking Soda - a pinch
- Sugar - 0.5 oz
- Wheat Flour - 2.8 oz
- Buckwheat Groats - 1.4 oz
- Lard - 0.5 oz
- Aioli Sauce - 3.2 oz
- Cheshire Cheese - 4.2 oz
- Beef chuck roast - 4.2 oz
- Chicken Egg - 6 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Pour 3.2% fat milk into a bowl. It should be at body temperature, around 97°F. In a warm environment, all the ingredients will mix more quickly and come together better.
Step 2
Pour the cream into the same bowl. The cream should be at the same temperature as the milk. Mix them together. You can first combine the milk and cream, and then heat the mixture on the stove to 97°F.
Step 3
Add 5 ml of vegetable oil. This will be enough to give the dough elasticity. If you want to make very dry pancakes, like those in Brittany, do not add oil. Add baking soda, a pinch of salt, sugar, and mix the ingredients until they are completely dissolved. Add two eggs and whisk everything together.
Step 4
Add flour: start with 80 grams of high-quality wheat flour and 40 grams of buckwheat flour. Whisk the batter until smooth.
Step 5
Then blend the batter with a blender to ensure there are no lumps. Monitor the consistency of the batter. Try pouring it with a ladle. If it flows like water, add about 10–20 grams more wheat flour, blend again, and check the consistency. If the batter is too thick, add a little water. The correct consistency is liquid, but thicker than water. The batter should pour slowly and be quite viscous. Cover the batter with foil and refrigerate for an hour.
Step 6
In an hour, the dough will darken and become very smooth.
Step 7
Grease a hot skillet with vegetable oil and then with lard. Pour a ladle of batter into the center of the skillet, then swirl the skillet in a circular motion to spread the batter evenly across the surface.
Step 8
As soon as the surface of the batter stops being liquid, you can flip the pancake.
Step 9
With butter in the batter, the pancakes will not dry out too quickly, allowing you to stack them before filling. If no butter is added to the batter, you need to start wrapping the filling in the pancake as soon as it is removed from the skillet, otherwise it will break. Spread the pancake with aioli, sprinkle with cheddar cheese, add roast beef, and season with salt and pepper. You can use any filling. The key is to fold the galette properly.
Step 10
Pour a raw egg into the center, carefully fold the pancake into an envelope shape, and secure the edges with toothpicks. This is to prevent the pancake from unfolding in the oven. You can brush the edges with melted butter to keep them soft. For a crunchier option, do not brush with butter.
Step 11
Preheat the oven to 160–338°F, place the galettes inside, and watch for the egg whites to set. This will take about 8 minutes. Remove the skewers from the finished galette.
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