Galettes Paysannes

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 4 hrs 20 mins
Course Breakfast
Cuisine European
Servings (Default: 4)

Ingredients

  • 125 g buckwheat, round
  • 3 pinches salt
  • 2 egg (s)
  • 200 ml water
  • 15 g butter, salted
  • liter ⅛ cider
  • 75 g butter, salted for fryin
  • 4 slices bacon, (breakfast bacon)
  • 4 egg yolks
  • salt and pepper
  • 4 teaspoons crème fraîche
Galettes Paysannes
Galettes Paysannes

Instructions

  1. Mix the flour, salt and eggs in a bowl. Gradually stir in the water. Min. Beat vigorously for 10 minutes until the batter is creamy. Cover and chill for 2-4 hours. Melt the butter in a small saucepan and stir into the batter with the cider. To fry, heat ½ tablespoon butter in a large pan and bake 8 thin pancakes one after the other over medium heat for approx. 2 minutes on each side until golden brown. The pancake must come off the bottom of the pan. Keep the pancakes warm. Fry the bacon on both sides for 2 minutes until crispy. At the same time, fry the egg yolks in another pan. Sprinkle with salt and pepper. Fold the galettes into a square. Spread two pancakes per serving on plates. Cover one with 1 teaspoon crème fraîche and the egg, the other with the fried bacon.

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