Galette
A galette ( Breton Krampouezhenn ) is from Brittany derived buckwheat pancakes . It is the hearty version of the crepe, which is better known in German-speaking countries .
The dough traditionally consists only of buckwheat flour , salt and water. This gives it a gray color. Sometimes eggs, milk, honey or a little oil get into the dough. In addition, the taste is partially rounded off with wheat flour in a ratio of 1:10 to 1: 2 to buckwheat flour.
Manufacture and variants
Baking takes place on a cast iron crepe plate, the so-called crepière , onto which the dough is spread with a dough rake called a rozell. This will make the galettes very thin, especially around the edges. Galettes are topped with hearty ingredients. A very popular variant is the galette complete with grated cheese (mostly Emmental ), fried or scrambled eggs and boiled ham . The galette is usually served folded into a square or hexagonal shape.
Other uses of the term
The French term galette also refers to small round cookies and shortbread cookies as well as large, round, flat cakes and tarts . The Galette des Rois , for example, corresponds to the famous Epiphany cake, but is mostly made from light puff pastry. But crispbread is also known in French as galettes suédoises .
