Travel france from your kitchen: galettes de sarrasin recipe

FOR THIS RECIPE WE JOURNEY NORTHWEST TO BRITTANY AND LOOK AT HOW TO MAKE A CLASSIC BRETON BUCKWHEAT PANCAKE In French, the word _galette_ can mean anything from a cushion to a pancake

passing via a cake, a biscuit, or even a type of plate. It's no surprise then, that there are no fewer than FIVE museums in Brittany documenting what is a galette and what is a pancake!

Today (February 2) is La Chandeleur (or Candlemas) in France, which is also the national day of crêpes. Depending where you live - and your personal preference - a galette is either a thick

pancake or a thin one made of buckwheat flour with a savoury filling, especially in Britanny. These fillings can be as inventive as you like, and differ depending on the region. If you want

to take part in the festivities and try your hand at making some timely French cuisine, below we have a recipe for how to make a classic galette. Ham is always a welcome addition to a

classic Breton galette, but this recipe uses cheese, mushrooms and egg, a traditional recipe. _Serves 6 people_ INGREDIENTS FOR THE GALETTES: 250g buckwheat flour (_farine de blé noir_ OR

_sarassin_) 2 eggs 25cl milk 25cl water 40g melted butter oil salt and pepper FOR THE FILLINGS: 6 eggs 6 medium mushrooms, sliced and gently fried grated cheese METHOD Weigh flour into a

bowl, make a well and crack the eggs into it. Mix, adding the milk and water, and lastly the melted butter. Let it rest for 2 hours to give the gluten a chance to relax and give your crepes

a melt-in-the-mouth texture. Heat a pan with a little oil, and pour in enough batter to cover the pan thinly. When the first side is cooked, turn the pancake over and break an egg into the

centre. Add the mushrooms and the cheese leaving the yolk clear. Fold the sides up around the filling to form an open square. Serve garnished with salad and cherry tomatoes. MORE REGIONAL

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