Mr. Wild Dingo's Awesome Galette

The Perfect Galette - 224/365

Ever since he accidentally invented the Blueberry Crêpecake, Mr. Wild Dingo has had a hankerin' for a galette. So he did what he always does: obsess over finding  just the right crêpe pan and make me buy it. Like he had to twist my arm? After a few weeks of trial and error, he's perfected the perfect galette stuffed with two eggs sunny side up, lightly toasted prosciutto, and cheese. But I keep telling him he needs to practice more so I can compare and critique each week.

By nature, galettes are gluten free because they're made with buckwheat. But some recipes mix in a regular flower because buckwheat by itself can be very stiff and not so tastey. We bought this crepe pan from Staub. It's heavy but does a very nice job.

Here is the recipe for Buckwheat Galette:

Ingredients:

• 1 cup buckwheat flour
• 3/4 teaspoon salt
• 2 large eggs
• 1 cup milk: 1%, 2%, or whole
• 1 tablespoon melted unsalted butter
• 1/4 to 1/2 cup water

1. To make the crêpe batter: Combine all the ingredients (except water) in a blender, and blend until smooth.
2. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
3. When you're ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.
4. Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating.
5. Cook the crêpe for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.
6. Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them.
7. Fill as desired; serve warm.

Yield: 10 to 12 crêpes.  Although we found this yields a lot less, especially when learning to make crepes.

We fill the crepe with eggs over easy, lightly toasted prociutto and grated cheese (he likes Parmesean, I like Mozzerella) in the middle. The corners pinch well if the crepe is fresh off the pan. Otherwise, you can simply fold over 4 sides and place a plate over it so it stays folded until ready to eat.  It does take a few weeks to get a good handle on how thick to make the crepe and how to fold them.

Of course the cracker and the criminal each get their own galette. It's Sunday brunch afterall.

"I give this galette two paws up!"

"Please Pop, I'd like some more!"