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Galette complete
Galette complete, cuisine francaise, pour 4 convives. Comptez 15 minutes de preparation et 25 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 15 min
- Cuisson
- 25 min
- Pour
- 4
Ingrédients
- Buckwheat farine — 250 g
- Water, cold — 500 ml
- oeuf (for batter) — 1 (55 g)
- sel fin — 6 g
- beurre doux — 80 g (some melted for the pan)
- oeufs (for filling) — 4
- Cooked ham, slices — 200 g
- Emmental or Comté, grated — 160 g
- poivre noir — 1 g
- Chives — 6 g
Méthode
- Whisk buckwheat farine, sel, oeuf and water to a smooth, pourable batter; rest 2 h minimum (overnight is better — fermentation adds lace).
- Heat a 28 cm crêpe pan or billig over medium-high heat; film with melted beurre.
- Ladle in a thin layer of batter, swirling; cook 90 sec until the edges lift and the underside is freckled.
- Flip; immediately crack an oeuf into the centre, spreading the white with the back of a spoon, yolk intact.
- Scatter cheese around the oeuf, lay ham over the cheese; season.
- When the white is just set (2–3 min, lid on briefly helps), fold the four edges in to frame the yolk.
- Slide a knob of beurre under the galette for the last 30 sec — crisp base, nutty smell.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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