Recipe Courtesy Jean-Jacques Texier, Batifole, Toronto.
Galettes can be served with any number of fillings such as thinly sliced brie, diced tomatoes, caramelized onions, smoked salmon, etc. Use fillings sparingly.
If you don’t have a galettier, just use a large non-stick sauté pan or crepe pan and swirl a thin coating of batter in the pan.
ingredients
Galette Batter
Galette Complete (filling for
directions
Whisk 1 cup (250 ml) of the water with egg and salt to combine.
In a separate bowl, mix both flours together. Make a well in the center. Gradually whisk in water mixture. When you have a smooth paste, whisk in remaining water to make a thin batter. (The consistency similar to 35% cream.) You may not use all 500 ml (2cups). Set aside at room temperature for 2 hours or refrigerate overnight.
Stir melted butter into batter when ready to cook galettes.
Oil your galettier with a lightly oiled cloth. Pour a small ladle full of batter in the center. Using a wooden rake, spread batter gently to sides to form a 35 cm circle (about 13 ¾ inches). When the edges are beginning to crisp and lift, flip carefully using a flat wooden spatula. Cook the galette 1 minute more on the other side.
Stack galettes and keep covered with a damp cloth at room temperature. Makes 12 to 15 galettes nature.
Melt butter in a galettier or non-stick pan set over medium-high heat. Lay galette over bottom of pan. Pour egg over top. Spread out gently to coat galette. Top with ham and sprinkle with cheese. Season lightly.
Fold sides of galette into center to cover ham and form a square. Flip and cook other side until hot and crispy. Serve immediately. Makes 1 galette complete.