• 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

    Serves: 10
    Cooking Time: 20 mins + 2 hrs resting time

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    Gradually pour in the milk and beat well until the mixture forms a smooth batter.

    3

    Stir in the cooled butter and allow the mixture to stand for a few hours.

    4

    Heat a little butter in a small frying pan. When sizzling, pour in a little batter and tilt the pan to cover the base.

    5

    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.

     

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