My Breton friend, Jean-Marie, has a special pancake maker. At home you need to use a large, non-stick frying pan.
5 cups cold water (1.25 litres)
1 kg buckwheat flour
50g melted salted butter
Extra butter to spread on top of galettes
Savoury topping of your choice
In Taste Le Tour, Jean-Marie uses eggs (1 per galette), ham (a slice or 2 per person) and about 3 tbsp grated Swiss cheese per person. You can also use cooked mushrooms, spinach, pumpkin, etc.
Place most of the cold water and the salt in a large bowl and mix well. Add flour and whisk until the texture of the batter is like a ribbon when you lift the whisk. If necessary, add a little extra water.
Mix in melted butter until well incorporated. Cover batter and rest in the fridge for about 4 hours.
Note: Jean-Marie rubs a little egg yolk on his galettoire (pancake maker) before cooking the first galette. This prevents sticking. At home you don’t need to do this in your frying pan.
Spread enough of the batter in a hot frying pan to cover the base very thinly. When the base is dry, lower heat and rub the top with a piece of extra butter.
Bread an egg in the centre and spread the white all over the pancake, keeping the yolk intact. Sprinkle the pancake with grated cheese and top with a slice or two of ham.
Using a spatula, carefully fold the sides of the pancake towards the yolk to form a square. Cook for an extra minute or two and serve.