Galettes with figs and blue cheese is an elegant breakfast dish. Galettes originate from Brittany in France and are made using buckwheat flour. They often have a savoury filling, unlike crepes, which are always sweet, plus they’re larger than crepes. Buckwheat brings a stronger flavour to the mixture, which can ‘hold up’ to a savoury filling. If you can’t find buckwheat, substitute with wholewheat flour.
Galette with figs and blue cheese
- 120g (1 cup) cake flour
- 65g (½ cup) buckwheat flour (I used whole buckwheat that I ground in a coffee grinder)
- a pinch of salt
- 3 large eggs
- 750ml (3 cups) milk
- 60ml (¼ cup) melted butter, cooled
- a little butter, for cooking
- 150g blue cheese
- 6 ripe figs, sliced in half
Sift the flours and salt in a bowl. Make a well in the centre and add the eggs, one at a time. Beat until blended.
Gradually pour in the milk and beat well until the mixture forms a smooth batter.
Stir in the cooled butter and allow the mixture to stand for a few hours.
Heat a little butter in a small frying pan. When sizzling, pour in a little batter and tilt the pan to cover the base.
Cook over medium heat until light brown underneath, and set. Sprinkle with blue cheese and figs and allow to cook all the way through. Serve immediately.