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Galette Exotique



I won’t call myself a French food enthusiast. Nothing against the much celebrated cuisine, it’s just my palate preference.
However if we are talking about piquant galettes or scrumptious crepes I could eat them almost everyday.
There is a café near my home where I frequently have eaten Galette Exotique during my Grad school days.
Now that I am all done with school, I am trying to wear off the effects unhealthy eating has left on me.
Thus I don’t eat at Café Paris that frequently anymore.
With this backdrop, I certainly had to find a way, healthy enough to sneak my top craving into my diet.
I looked on the net for a basic galette recipe, didn’t find much. I tweaked the ones I found to what I think would fit our taste memory and the calorie count the best.
So here goes….


What you need
For Galette
1 / 4 cup butter
1 cup buckwheat flour
¼ teaspoon salt
2large eggs + 1 large egg white
1 ¼ cup skim milk
Cold water if needed

For filling
1/2 pound chorizo*
1/4 cup shredded Swiss cheese
2 red large peppers cut lengthwise
2 medium red onions cut length wise
Salt to taste
4 table spoon sour cream
1 tablespoon olive oil if needed

How to make
 

Filling
Remove chorizo casing if it’s easily removable and cut it into thin slices.
Heat a skillet over medium heat.
Add chorizo and cook.
Remove it to a paper towel lined plate.
If you feel you need more fat / oil than whats left behind from chorizo add olive oil.
Add onions, peppers and salt and sauté for few minutes.
Turn off the heat when onions are caramelized and peppers are cooked.
Alternatively if you want you can grill peppers and onions.

Galette
In a small sauce pan melt the butter and keep aside. Make sure it doesn’t solidify.
In a large bowl swift together buckwheat flour and salt.
Make a well in the center and whisk in the eggs till flour and eggs are thoroughly mixed.
Add about 3/4 milk gradually making a smooth batter.
Now stir in half of the melted butter and remaining milk and allow to stand for 2 hours.
Before beginning check the consistency of the batter.
It should be thin and like light cream, if not add water to bring it to desired consistency.
Heat an 8 inch skillet or crepe pan if you have over medium heat.
When the pan is heated brush a little melted butter.
Using a deep ladle pour in about 1 /4 cup batter in the pan.
Pick up the pan immediately and tilt and swirl so bottom of the pan is coated evenly with the batter.
When the edges start lifting up peel the galette carefully with a spatula or hands and flip over and cook.
To Serve
Once galette is cooked on the flip side, turn over and sprinkle with cheese.
Take the galette of the pan in to a plate when cheese starts to melt a little.
Put a part of the filling in the center and top it off with sour cream.
Fold galette in to a square or a rectangle.
This recipe will make about six galettes
Bon appetite !
*What I ate at the café had a spicy sausage. I had some chorizo at home and hence I used that.


Excusez moi, for the poor quality of the picture, I tried hard to capture all the details and yet keep it good looking, this is how far I could get.

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