Le Nederburg Tour de Culinaire: Before leaving Bretagne (Brittany)

Don’t travel further without eating a traditional Breton galette. Family of the crêpe, but made with buckwheat, they feature a variety of fillings, from eggs, smoked meats and cheese to shellfish and vegetables. The galette makes for a lunch that is both rustic and sophisticated.

Galettes Bretonnes

Ingredients:

150 grams of buckwheat flour (about ¾ cup plus 3 tablespoons) (available from health shops or on health-food shelves in supermarkets)

100 grams all-purpose flour (about ¾ cup)

1½ teaspoons sea-salt flakes

1 large egg

300 ml (1¼ cups) whole milk

1⅓ cups water

Butter for cooking, and melted for brushing

 

Filling:

Eggs to fry

Grated Comté cheese (or Gruyère, Jarlsberg or Emmental)

Thinly-sliced ham

Salt and pepper to taste

Method:

In a large bowl, whisk together the buckwheat and all-purpose flour and the salt. Add the egg, milk and water and whisk until thoroughly combined and slightly aerated. (Small bubbles should initially form on the surface when the batter is left to stand.)

In a non-stick frying or crepe pan, melt about ½ tablespoon (7 grams) butter over medium-high heat.  Remove from the heat and ladle approximately ⅓ cup of the batter in the centre. Immediately tilt the pan to evenly distribute the batter into a thin, even layer. Return to the heat and cook undisturbed until lightly browned at the edges, about 1 to 2 minutes. To check that the bottom has browned well too, gently lift the edge of the galette. Then flip it over with a spatula and cook for 1 more minute. Transfer to a plate and repeat until all the batter has been used.

Return the galettes, one at a time, to the pan over medium heat and brush the surface with melted butter. Separate an egg and reserve the yolk.  Spread the egg white onto the galette evenly by tilting the pan. Then place the egg yolk in the centre. Sprinkle the cheese around the yolk, and place 2 or 3 slices of ham on top of the cheese. Using the spatula, fold the sides of the galette in to form a square with the yolk exposed. Cover and cook until the cheese melts and the egg is cooked, about 30 seconds. Sprinkle the yolk with salt and pepper and serve. 

Breton galettes are traditionally “washed down” with apple or pear cider. But...you would be hard pressed to find a better pairing than a slightly-chilled Chardonnay, so reach for a glass from Nederburg’s The Winemasters range for an exact gastronomic match.