This post may contain affiliate links.
Galette de Bretagne (Buckwheat Crepe) Recipe – Titli’s Busy Kitchen
Galettes are savoury buckwheat crepes from Brittany and usually feature cheese, ham, eggs, mushrooms etc. In this video I make a Galette Complète! Written recipe at http://titlisbusykitchen.com/recipe/galette-de-bretagne-recipe
FACEBOOK: https://www.facebook.com/titlisbusykitchen
TWITTER: https://twitter.com/Titli_Nihaan
Hey Titli you should show us how to make lefsa! its a potato pancake thing.
Nice recipe for something to make for supper.
Hope your arm feels much better very soon.
Thanks Titli. :-)
جميل ماشاء الله .
يشبه لحوح اليمن .
Titli I ate these pancakes in a crêperie in france and I didn't enjoy them so I came up with a joke it's not a crêperie but a craperie
Awesome!
Much like a Puri
Hiya Titli. I really enjoyed this recipe thank you for sharing it with us. I was wondering what are you making for your next episode? And when will you be making it?
Thank you very much x
That's a nasty burn on your arm, are you ok?
Hey love the food and your personality
Never seen that type of pan before, is that one of those thin castiron crepe pans? I use a heavy pancake castiron pan and I bought a tabletop induction cooker, sadly ic has a small coil on it so I get a hot spot, not good for crepe making, booo…. But its great for every thing else….
NamaskarTitli ! Félicitations pour cette magnifique galette &… see you soon in Bretagne, you are welcome ! :-)
This looks amazing and I want to try it for sure, but it's also given me a monstrous craving for Croque Madame…
J'aime ta recette basique Titli !!!
Belle recette. Mais la Bretagne est à l'Ouest Titli pas au Nord.
About the batter, can I store it in the fridge for several hours before using it? Say perhaps, the night before?
Where did you buy that pan?
Oh dear me Titli, as a great admirer of yours I hate to say this, but this recipe made me stamp my foot and tear hair from my bald head. The cider, how could you use water and NOT CIDER !!! Call your piece a galette and I have no problem. But call it a Galette De Bretagne and you will never dare show your face in Nantes. I don´t understand why you cook both sides ? The only way to do it is to cook it one side and then put aside till it is din dins. Then place the uncooked side down and your filling in, that way by the time the unbaked side is done your filling will be warm. A great filling is egg and ham. Raw side down, break an egg on the galette, spread the white around leaving the yolk intact and on with the jambon. When the raw side of the galette is nicely brown fold the sides over, making a nice little parcel and serve. Sent in friendship from an Englishman living in Denmark who lived in Bretagne . Best wishes
Hi Titli! Great video! I love seeing the technique for getting gallettes. And the warning for common mistakes.
Just wondering, what is this reference to people needing info on alcohol content all the time? What group does that? I've gotten used to all the allergy and vegan warnings, but I never heard that one.
I'd appreciate it if you tasted your food at the end. Not because I doubt it being edible… Because sometimes it's pleasing to see and gives a better idea of the textures!
Hi there, in Canada I found 'dark' and 'light' buckwheat flour, I understand light means it's crushed without the hull of the seed, but what do you recommend? In France they just call it buckwheat flour (farine de sarrasin) without distinguishing, so I wasn't aware that there could be two types. Cheers!
Leave a Reply