|Posted on July 18, 2010 at 3:28 PM|
I can eat soba everyday, but there are other ways to enjoy buckwheat flour. The French make a delicious buckwheat pancake called galettes. A few years ago, I spent the whole summer at my friend Caroline Forbes' farm in Becavin, which is a small village in Brittany not far from the walled city of St. Malo. This region is known for their galettes. Galettes are much larger in size than crepes, and usually served with some type of filling, such as ham, cheese, onions, mushrooms or a sweet filling like honey, chocolate, etc. Caroline made me this dish on the day I arrived to Becavin; we also tasted gallettes in the nearby villages. I got hooked. Galletes are delicious with a cold glass of cidre, a sparkling apple cider; it's a typical Breton beverage.
My galette in this picture is made with stone milled Japanese soba flour. I made them for my friend Mimi who was visiting from Kansas city. I served these galettes like pancakes, with hot maple syrup. They are also nice with powdered sugar. Mimi also wanted to try my soba noodles, so I cooked those, too. Our breakfast turned into a brunch.
1/4 (1/2 stick) cup butter or vegetable oil
3/4 cups buckwheat flour, preferably stone milled soba flour
1/4 cup all purpose flour
1/2 teaspoon salt
2 large eggs
1 cup whole milk
If using butter, melt the butter in a small saucepan and set aside to cool.
In a large bowl, sift together the buckwheat flour, all-purpose flour and salt. Make a well in the center.
In a separate bowl, whisk the egg and the milk, and gradually add it into the flour to make a smooth batter.
Add half of the melted butter or oil, an d mix well. Allow to stand in the fridge for 1 hour.
Just before cooking, stir and check the consistency of the batter. It should be like thin cream. If necessary, add more milk to achieve the right consistency. Use the remaining butter or oil to coat the pan.
Heat a cast iron skillet or non-stick pan over med-high heat. Sprinkle a few drops of water on the pan.
Brush with melted butter or oil.
Using a ladle, pour enough batter into the skillet to make a crepe, about 5-6 inches in diameter.
Loosen the edges of the crepe with a metal spatula. Turn the crepe over when one side is cooked, and brown on the edges. Unlike pancakes, buckwheat crepes will not rise and will remain thin.
Cook the other side until lightly brown, about a minute and slide it out onto a plate. Repeat with the remaining batter.
Serve like you would serve pancakes. I had butter and maple syrup on the table. Also, some mixed fruit and yogurt.