Welcome back my Franchizz!

Today, as Father’s Day is around the corner, I wanted to do a dish for my dad. And since he is from Brittany, we are gonna make a buckwheat galette (Galette de sarrasin).

This dish was created in the 13th century after buckwheat was brought back from travels to Asia. And you must know by now (if you know me), that I have a love affair with anything related to France and Asia.

So here we are. This dish is quite simple and just like its sweet cousin, the Crêpe; It is easily customizable with whatever garnish you’d like.

Ok and as always, I should stop talking and we shall start cooking. Let’s go!

Serves 4

Galette batter
70gr (1/2 cup)AP flour
55gr (1/4 cup)Buckwheat
250ml (1 cup) Milk
100ml (1/3 cup) Water
2 pinches Salt
60gr (4.5tbsp) Butter
1 pcs Organic egg

• Mix the dry ingredients together in a stainless steel bowl, and create a well in the centre of it.
• Place the egg in the centre and start whisking while incorporating the milk and water until smooth and fully combined.
• Melt the butter and add it to the batter.
• Let it rest covered for 60 min.
• Lightly grease a medium pan with oil and heat it up on medium high.
• Place the batter in the pan and roll it around so it’s thin, round and even.
• Once cooked, flip it and cook the other side.
• Repeat the process until all the batter is done. Let them rest for 10 min.

Garnish 
4 slices Parisian ham
4 slices Swiss cheese (or cheese of choice)
40 gr (3 tbsp butter)
4 pcs Organic eggs
2 tbsp Chives (chopped)

• In a pan, on medium low,  melt some butter and add the cooked galette down.
• Crack and egg in the centre of the galette and season with salt and pepper.
• Add the ham and cheese and let it cook for 30 seconds.
• Once crispy, flip the sides of the galette over in the centre while keeping the egg apparent.
• Plate it with a bit of chopped chives and repeat the process with them all.
• Enjoy and Bon Appétit!