Mr. Wild Dingo's Awesome Galette

October 4, 2015

Mr. Wild Dingo's Awesome Galette

October 4, 2015

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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.

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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.

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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.

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"I give this galette two paws up!"

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

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4 comments on “Mr. Wild Dingo's Awesome Galette”

  1. What time is breakfast? And when is that delicious looking galette on the menu???

    Woos - Ciara and Lightning

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