Breton Buckwheat Galettes with Andouille
List of ingredients
Serves 4
170 g buckwheat flour
50 g all-purpose flour (T45)
1 egg
3 tbsp oil
500 ml water
2 level tsp salt
4 eggs
150 g grated cheese
16 slices of andouille sausage (about 4-5 mm thick)
1 bunch of chives
Sommelier’s tip
Chablis
The mineral elegance of a Chablis from Bourgogne beautifully balances the smoky richness of andouille and the creamy cheese in these Breton galettes. Its freshness and tension awaken the bold flavors of the dish, while its citrus and saline notes pair naturally with the nutty edge of buckwheat.
Method
In a mixing bowl, combine the flours and salt. Gradually add the water, mixing until you get a smooth, silky batter. Add the egg and blend thoroughly. Let the batter rest for 2 hours in the fridge.
Heat a crêpe pan with a touch of oil. Pour in a ladle of batter. Flip the galette, then add grated cheese and crack an egg on top. Finish with 4 slices of andouille.
Sprinkle with chopped chives and serve immediately.
Chef’s Tip
As you prepare the batter, a slightly elastic texture is normal—this means it’s just right. Don’t add extra liquid.
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