SAVOURY CREPE GALETTE
This recipe requires a fair amount of work and ingredients, but it's definitely worth the effort for the exquisite end product. Make this for a special occasion, or prepare it in advance and keep it in your freezer. This is best frozen in parts: the crepes should be frozen interleaved with greaseproof paper (i.e. wax paper) and wrapped in foil, and the sauces should be frozen separately. This recipe is from Roz Denny's 'The Ultimate Vegetarian Cookbook'
Provided by Lumberjackie
Categories Lentil
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Make the crepe batter by mixing the flour, salt, egg, and buttermilk or milk/water in a blender until smooth. Set aside while you prepare the filling (the crepes benefit from this sitting time).
- Gently fry the leeks and fennel in half of the olive oil for 5 minutes, and then add the lentils and wine. Cook for a minute to reduce, then stir in the tomatoes and stock.
- Bring the leek/fennel mixture to a boil. Add the oregano and seasoning, and simmer for 20 minutes, stirring occasionally until the mixture thickens.
- Fry the onion and mushrooms in the remaining olive oil for 5 minutes. Stir in the spinach and heat. Season well, and then mix in the cream cheese.
- Returning to the crepe batter, make about 12-14 crepes in a well heated non-stick frying pan.
- Lightly grease a 20 cm-/8 inch-diameter deep spring-form cake tin, and line the base and sides with some of the crepes, overlapping them as necessary.
- Layer the remaining crepes with the two fillings, sprinkling Parmesan in between and pressing them down well. Finish with a crepe on top.
- Cover with foil and set aside to rest. Preheat the oven to 375 F (190 C). Bake for about 40 minutes, then turn the galette out and allow it to firm up for 10 minutes before cutting into wedges.
- For Vegetarian the stock must be vegetable.
Nutrition Facts : Calories 488.4, Fat 22.2, SaturatedFat 8.6, Cholesterol 70.7, Sodium 429.1, Carbohydrate 48.8, Fiber 7.5, Sugar 7.5, Protein 22.1
GALETTES COMPLèTES (BUCKWHEAT CREPES)
If you can make pancakes for breakfast, you can certainly make crepes for dinner. These savory ones from Brittany - which use buckwheat flour and are filled with Gruyère cheese, ham and egg - are nutty, earthy and incredibly satisfying any time of day. Loosen the batter, if needed, using beer, water or hard cider; it all works equally well. Once you get the hang of the tilt and swirl, you can have your family fed in minutes, and unlike those nerve-shredded times when you brightly declare "It's breakfast for dinner, kids!" - which children everywhere know is a sign that something is wrong for Mom - this is one instance where you can announce it, and mean it: Everything is actually alright. Galettes complètes are meant to be a meal.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, snack, one pot, main course
Time 8h30m
Yield 6 crepes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk 3 eggs with 1 cup water until frothy and uniform. Sift in buckwheat flour, and whisk until as smooth as a new can of paint. Season with salt and whisk to combine. Cover batter and refrigerate overnight (at least 8 hours, or up to 24 hours).
- Heat a 10-inch nonstick skillet over medium-low. Ladle in 1/4 cup of batter, then quickly tilt the pan in a clockwise motion to swirl the batter all the way to the edges into a perfectly round, very thin pancake. The batter should disperse quickly; if it is too thick - and doesn't swiftly radiate to cover the width of the pan - you'll need to stir a few extra tablespoons of water into the batter and try again with a second crepe. Expect to lose the first two or three crepes as you get used to the swirling motion, the amount of batter to add and the hotness of the pan. When all three factors align, you can make six savory crepes in about as many minutes.
- When you feel you have the hang of it and are ready to go live, ladle in 1/4 cup batter, swirl and allow crepe to set for just 10 seconds. Crack an egg in the center, and use the back of a spoon or a small rubber spatula to spread the egg white, which will allow the egg to cook evenly in the amount of time it will take the cheese to melt and the galette to crisp. Sprinkle about 1/3 cup Gruyère across the surface, then tear 2 or 3 pieces of ham and set them flat on top, surrounding the egg yolk.
- Allow the crepe to crisp up and brown on the bottom while the egg cooks sunny side up, and the ham warms through, 3 to 4 minutes. In Brittany, these are cooked on a large, round cast-iron griddle, and the four sides of the galette are folded in to become a large square before being slid onto a plate. This is harder to do in a slope-sided pan, but try it if it suits you - you'll want to fold the sides about 1 minute before the egg is done cooking. Otherwise, an open round is just fine. Slide it onto a plate, and repeat with remaining galettes.
- Season with salt and pepper. Drink with hard cider, not too cold.
BUCKWHEAT CRêPE MADAMES
Enjoy these buckwheat pancakes with eggs, cheese and ham for breakfast or brunch. They're good for Pancake Day or something different at the weekend
Provided by Cassie Best
Categories Breakfast, Brunch, Lunch, Snack, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Mix the flour, 1 egg, the milk and a pinch of salt in a jug or bowl. Set aside for 30 mins, or up to 3 hrs. Mash together the mustard, cream and cheese in another bowl. Heat the oven to 200C/180C fan/gas 6, and line two baking trays with baking parchment or foil.
- Melt the butter in a large frying pan, then once foaming, add enough batter to just cover the pan, swirling it to cover the surface in a thin layer (pour any excess back into the batter bowl). Cook until the surface is set and the underside is browning, carefully flip and cook for another minute or 2, then take off the heat.
- Spoon a quarter of the cheese mixture onto the middle of the pancake, using the spoon to create space in the centre to hold an egg. Crack one into the space and lay a few pieces of ham around the edges. Fold each side of the pancake in towards the centre to make a square. Cook in the pan for another 30 secs-1 min, then transfer to a baking tray. Repeat with the rest of the pancakes, then bake for 6-7 mins until the egg whites are set. Serve with fried mushrooms or wilted spinach, if you like.
Nutrition Facts : Calories 411 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium
More about "savoury crepe galette recipes"
GALETTE BRETONNE (FRENCH GALETTE RECIPE) – BAKING LIKE …
From bakinglikeachef.com
SAVOURY CRêPE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
15 GALETTES THAT ARE EASIER THAN, WELL, PIE | BON APPéTIT
From bonappetit.com
FRENCH BRIE GALETTE (SAVORY CRêPE) | RECIPE | KITCHEN …
From kitchenstories.com
17 BEST SAVORY CREPE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FAVORITE SAVORY GALETTE RECIPE (SALTY CREPES) - WELL …
From wellmamma.com
EASY SAVORY CREPES (MAKE AHEAD OPTION!) - PINCH AND …
From pinchandswirl.com
GALETTE BRETONNE RECIPE - FRENCH SAVORY BUCKWHEAT …
From masalaherb.com
GALETTES BRETONNES (BUCKWHEAT CREPES) RECIPE - SERIOUS …
SAVORY CREPES {ANY FILLING!} – WELLPLATED.COM
From wellplated.com
5/5 (1)Total Time 47 minsCategory Breakfast, Brunch, Dinner, Main CourseCalories 370 per serving
3-INGREDIENT BUCKWHEAT GALETTES - COOKING WITH ELO
From cookingwithelo.com
CRêPES RECIPE - COOKIE AND KATE
From cookieandkate.com
CRêPE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
45 BEST CREPE FILLINGS (FROM SWEET TO SAVORY) - RECIPES.NET
From recipes.net
SIX O’CLOCK SOLUTION: SAVOURY GALETTE FEATURES ONION AND BLUE CHEESE
From montrealgazette.com
GALETTE COMPLETE (SAVORY CREPE RECIPE) | FOOD - AMERIKANKI
From food.amerikanki.com
SAVOURY FRENCH CREPES/GALETTES - STUDENT RECIPES
From studentrecipes.com
FRENCH BUCKWHEAT CREPES (SPINACH MUSHROOM SAVORY GALETTE)
From sweetashoney.co
HOW TO MAKE VEGETABLE GALETTES - SERIOUS EATS
From seriouseats.com
FRENCH BUCKWHEAT GALETTE BRETONNE - KNIFE AND SOUL
From knifeandsoul.com
BáNH XèO: VIETNAMESE VEGAN TURMERIC CREPES - BBC TRAVEL
From bbc.com
SAVORY GALETTE RECIPES - BRIT + CO
From brit.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love