The first time I had galette was in a small french cafe in NJ. The name and the description of the dish so reminded me of dosa (not to mention that it was one of the few vegetarian options in the menu) that I decided to try it. The dish was a big buckwheat crepe/dosa filled with sauteed spinach - needless to say, it was a wonderful, hearty meal and the inspiration for my recipe here.
A few quick ideas for the filling are:
Potato masala filling (Masala dosa version of galette?)
Spinach with ricotta or cream cheese filling
Mixed vegetable filling or Ratatouille
For the sweet version:
Any fruits with mascarpone cheese or caramelized bananas with ice cream would be wonderful. Chocolate filling - perfect!
With a bit of imagination there sure are a hundred possibilities.
After a long day's work I was in no mood to make the filling and then make the crepes. So I took the short cut !! I grated carrots, ginger and cilantro and mixed it right into the batter. I am sure any other vegetable and/or herbs would work just fine. Normally the galette recipe calls for eggs, but I didn't have any. So I substituted it with some oil and it works perfectly well. The whole process of mixing the batter can be done in a food processor. I normally grate all the vegetable in the food processor, then add the flour on top of this and continue with rest of the steps.
1 cup buckwheat flour
1/2 cup all-purpose flour
1/2 cup buttermilk
1/4 cup olive oil or vegetable oil
1 to 1-1/2 cup water
salt to taste
finely grated carrots (optional)
finely chopped cilantro (optional)
2 tsp minced ginger (optional)
- Mix both the flour and salt.
- Now add any vegetable or herbs that you would like. (If you aren't going to add any, skip this step).
- Add the oil, buttermilk, mix well and slowly add water. Add just enough so that you get a thin pourable consistency (like a dosa batter or crepe batter).
- Heat a girdle or a crepe pan if you have one.
- Pour a ladle full of the batter and swirl the pan so you get nice circle with uniform thickness.
- Cook on medium heat for 2 min or so.
- Remove it from the pan when the galette looks brown underneath and the top portion looks cooked.
- You dont have to cook the other side but if you are not very sure if the top portion is cooked, you can flip it and cook the other side for 30 seconds or so.
Fill it with a filling of your choice or just roll it up even without it and serve with chutney and yogurt on the side.
This is a good dish to have for breakfast, lunch, dinner or anytime in between.
This will be my entry for WYF: Breaksfast event hosted by EC of Simple Indian Food blog.