Savoury Crepes - Galettes

Savoury Crepes - Galettes

Ingredients
- 220g (7.8 oz) buckwheat flour
- pinch of salt
- 1 egg
- 620ml (21 fl oz) cold water
- 20g (0.7 oz) melted butter (plus more for cooking)
- boiled potatoes for serving
- crispy bacon for serving
- double cream brie for serving
- sautéed brown onions for serving

Method
1. Add the buckwheat flour to a bowl with a big pinch of salt.
2. Add the egg and cold water, and whisk until you have a smooth batter.
3. Add the melted butter and give it one final whisk.
4. Prepare all your filling ingredients: potatoes, bacon, cheese, and onions.
5. Heat a non-stick pan over medium heat and brush with some melted butter. Pour enough batter to cover the bottom of the pan and cook for one and a half minutes until you just start to see bubbles form.
6. Add the fillings to the centre, then fold each side towards the middle.
7. Garnish with some optional chervil and serve.

[Itiswhatitisbrodontbemad]

Andy: hey babe what do you want for dinner?
Babe: I’m going out for dinner.
Andy:

[negljbreakergaming]

I like how you've done a "choose your own adventure" with these two shorts

[Etiennedetesta]

hey Andy real galettes (salty crepes) from Bretagne or Normandie (origin is debated) are usually made with a buckwheat flour. Just plain buckwheat flour, water and salt. Only the sweet version is made with wheat flour, eggs and beer / rum / grand marnier depending on the region and family recipe. My personal favorite for a galette is Andouillette moutarde enjoyed with brut cider in ceramic bowl on the side! Hope you can try it one day !

[jaydub]

My favorite crepe I've ever had was from a food truck up here in Alaska called Crepe Paris. It was a Cuban style sandwich crepe, with all the good stuff, pulled pork, ham, pickles, Dijon. .. so bomb...

[ryleshih]

Andy is an amazing cook with such amazing skills and knowledge

[pelebaveux]

Hey Andy! In case you haven't (but you probably did), try with buckwheat floor. That's how we do savoury crepes in France, also called "galette bretonne". Serve that with a nice dry cider and you're in for a treat!

[Yemifalase]

You're an amazing Chef for the great recipes

[mimoleta]

What you've made is indeed a crêpe, but not a galette. A galette has to be made with buckwheat flour

Other than this, you got the spirit about it and the possibilities in terms of filling are endless which is what I love about it

[MouthyMama]

Yes, please! Looks SO good- filling but not too heavy for this awful heat & humidity it seems we're stuck with indefinitely here in Cincinnati.

[AsanteInTheLAB]

My brother always makes me savory crêpes as breakfast with eggs, cheese, and some vegetables. good.

[_kwak]

Had a ramp galette this summer with a local egg poached on top and it was awesome

[oceaneh]

You should have done crêpes au sarrasin 🇫🇷 for a savoury crêpe 🥲 still looks good tho!

[MrKimvidard]

Hmm a tartiflette in a crepe, great idea

[J-Sarina]

I had something similar to this, the combination is so good, it‘s so tasty.😋

[Amyduckie]

I’m usually all about the sweet, but for breakfast, savoury always wins it for me. And there’s something really delightful about savoury crepes/pancakes. We do spring onions, ham and just before you flip them, a thick slice of tasty cheese. Not particularly sophisticated, but really yummy 🤤

[x-munk]

Galletes are also gluten free if you make them the traditional way with buckwheat flour. It was a great treat for my partner when we were in Paris!

[junebugg]

Those look good.. little pancakes.. NOW PUTTING MY ORDER FOR ALBONDIGAS CHEF . Mexican Meatball dish

[Kayla_Kimbrell]

The savory is more my style. It looked so good!!

[pablopatitucci]

Yummy yummy
You are a great Andy cook

[gabedinsmore]

A galette complete is by far my favorite thing I ate while in Brittany