David, if I can make good galettes, you can too. The galette recipe I was given by my Bretonne mother-in-law contains an egg (!) and a bit of salt. It came with two rules: one, that you absolutely must let the batter rest at least three hours, preferably overnight, and two, that you never reverse direction when using the rateau.
Pour pimper vos galettes… If they’re are a total disaster, I have a galette cookbook that suggests you mix the remaining batter with an egg, a bit of sugar, a squeeze of lemon and a grated apple. Cook it in a frying pan, flipping very carefully with the aid of a dinner plate. You’ll get a thick, dense pancake which you can serve in slices, maybe with some honey or jam – a bit like a sweet paillaisson de pomme de terre. Delicious!
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