Salted Butter Galettes
Ingredients
Directions
Ingredients
2
eggs
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½ tsp
kosher salt
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½ tsp
sugar
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½ c
buckwheat flour
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½ c
milk (any kind)
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1 c
water
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¼ c
all-purpose flour
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1 tbsp
neutral-flavored oil*
Any neutral-flavored oil will work, including olive, canola, safflower, or grapeseed.
*Show Note
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½ lb
good-quality salted butter, cold, sliced into thin pats
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Powdered sugar, to taste (optional)
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Salted Butter Galettes

These simple, delicate salted butter galettes are inspired by Chez Alain Miam Miam, a bakery in Paris. While galettes are usually made with gluten-free buckwheat flour, these call for all-purpose flour in addition to the buckwheat. You’ll want to make the batter at least an hour ahead, but it can also be prepared the night before. 

 

12 crepes

If the batter is cooked in a pan other than cast iron or a steel crêpe pan, or made over lower heat, the galettes may not achieve those tiny holes, but they are still edible. Either way, they are lovely topped with a fried egg and cheese or whipped cream and berries.

  1. In a medium bowl, whisk eggs, salt, and sugar. Mix in buckwheat flour, followed by milk, water, all-purpose flour, and oil. Whisk until smooth.
  2. Cover and refrigerate for an hour or overnight.
  3. Before using, whisk the batter to reincorporate the flour that will have settled to the bottom of the bowl. If batter seems thicker than half-and-half, add more water to thin it.
  4. Heat a 10-inch cast-iron skillet (or steel crepe pan) over high heat until it smokes. Grease it. Quickly pour about ⅓ cup of batter into the center of the pan and, protecting your hands from the heat of the handle, swirl the pan quickly to spread the batter. If it doesn’t spread easily, add more water to the batter. The batter should almost immediately be pocked with tiny holes.
  5. When the edges turn brown, flip the galette. I use a small offset spatula, but a nonstick spatula or even pancake flipper will work, too. Top it with three or four pats of butter. Let the butter melt into it. When it smells like browned butter, remove the galette from the pan and place it on a plate while you work on the next one, repeating the process.
  6. Serve the galettes folded into quarters, hot or at room temperature, with a dusting of powdered sugar if desired.

Daniela Galarza

Daniela Galarza is a writer and reporter who covers food, restaurants, cooking, and culture. She used to be a pastry chef. These days she puts her culinary degree to use by making birthday cakes for friends. She lives in New York with her dog Frito.

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