When autumn arrive it reminds me it is the time to buy fresh buckwheat flour for our autumn and winter buckwheat galettes lunches. It is whith my late mother-in-law Rebecca Marshall Dontigny and my husband that I learned how to cook them. Traditionally the hot galette was served spread with butter and/or molasses but with the years we discovered that it is also very good with medium cheddar cheese. You might like to try them poured with maple syrup but personnaly I find the taste of buckwheat too strong for the taste of maple syrup.
We accompany the galette with drip coffee; espresso or latte have a too intense flavor for the galette. It is also very delicious with an artisanal cider like the one produce and sold in France which until now is not available in North America that I know of.
Once in a while, we cook very larges galettes (about 10 inch/ 25 cm diameter) to prepare the french “galettes bretonnes complètes” garnish with tomato sauce, ham, fried egg and cheddar, swiss or emmenthal cheese.
Galettes makes a good accompaniement for Pigsfeet and meatballs ragoût or Fricassée
The Buckwheat flour
The taste of buckwheat flour differ from one producer to the other and it is the reason why serious galettes amateurs almost always buy their flour from the same producer. Some like it with very few grain shell while others prefer it with more. While researching the cooking of the Mauricie region, a miller told me he had sieves of varied sizes to satisfy his customers.
If you are not familiar with the taste of buckwheat you can substitute 1/3 of buckwheat flour with all-purpose white flour.
Like all wholegrain flours we keep the freshness of the buckwheat flour in the freezer.
Buckwheat flour can be used to prepare crêpes, bread and pie dough. Because of its low gluten percentage it is recommended to use only 20% in bread and pie dough.
The buckwheat galette festival
To celebrate the arrival of the new buckwheat flour, to delish in galettes as well as pizzas you can participate at the Festival de la galette de sarrasin that is held in the Mauricie region every autumn.
Buckwheat Galettes
Ideally the dough is mixed 30 minutes prior to cooking. To fully appreciate the galettes it is best to eat them freshly cooked. The first photo shows galettes ready to be flipped.
Yield: 18 galettes
Mix flour, baking soda and salt in a large bowl or the bowl of a standing mixer. Gradually whisk in the water until well blended. Reserve 30 Minutes at room temperature.
Heat a large cast iron griddle, skillet or a wooden stove over medium-high heat. Pour a laddle of dough when griddle is hot, spread the dough with the back of the laddle and cook until the galette is no more shiny and dry on the edge. Turn and cook until underside is brown and the galette doesn't stick to the griddle. Whisk dough before cooking each batch of galettes.
Ingredients
Directions
Mix flour, baking soda and salt in a large bowl or the bowl of a standing mixer. Gradually whisk in the water until well blended. Reserve 30 Minutes at room temperature.
Heat a large cast iron griddle, skillet or a wooden stove over medium-high heat. Pour a laddle of dough when griddle is hot, spread the dough with the back of the laddle and cook until the galette is no more shiny and dry on the edge. Turn and cook until underside is brown and the galette doesn't stick to the griddle. Whisk dough before cooking each batch of galettes.
