La meilleure façon de... Réussir une galette au sarrasin - 750g

A traditional dish from Brittany, buckwheat pancakes are a favorite at Candlemas. Whether wholegrain, with cheese, or egg, everyone has their own filling to enhance these wholegrain pancakes. For the pancake batter, there's Chef Christophe's recipe. Easy, economical, and reliable, it's the best buckwheat pancake recipe for 750g. Recipe for 4 people: For the batter: 1 egg 250g buckwheat flour 50cl water 5g coarse salt 20g salted butter For the filling 4 slices of ham 200g grated Gruyère cheese 8 eggs Pepper 50g salted butter Preparation: Preparing the batter: Pour the flour into a bowl. Make a well and crack the egg into the batter. Add a little salt and pepper to the mixture. Mix gently. Gradually loosen with 40 cl of cold water while whisking. Resting the batter Gently pour the remaining 10 cl onto the surface (without stirring), cover with plastic wrap, and refrigerate for at least 2 to 3 hours. Remove the rested batter from the pan and whisk to incorporate the water. Cooking the galette: Oil or butter the pan and cook the galettes for 1 minute 30 seconds on the first side and 30 seconds on the other. Set aside on a plate and repeat with the remaining batter. Cooking the filling: Gently butter the crepe pan, place the cooked galette on the hot butter over medium heat, and arrange the ham, then the cheese, and crack the egg on top. Spread the egg white over the entire galette. Cook until the egg white turns milky. When the white is barely cooked, fold in the 4 sides. Cook for another minute to obtain a slightly crispy bottom. Enjoy! All recipes and tips at www.750g.com --------------- SHARE, COMMENT, AND LIKE THE VIDEO!