Breakfast · French · 10 min
Breton-Style Buckwheat Breakfast Galette with Shaved Fennel and Sherry Glaze
- Calories
- 100
- Protein
- 1g
- Carbs
- 15g
- Fat
- 3g
Ingredients
- 9.1 g Buckwheat flour
- 48.2 g Fennel, bulb, raw, thinly shaved
- 15.1 g Sherry vinegar glaze
- 2.6 g Clarified butter (ghee)
- 0.3 g White long-grain rice, ground for binding
Method
- 01Whisk the buckwheat flour and ground rice with a splash of water and a pinch of fleur de sel into a thin, smooth batter.
- 02Heat a non-stick crepe pan over medium-high heat and lightly brush with a whisper of ghee.
- 03Pour the batter into the center, swirling immediately to form a thin, lacy circle.
- 04Cook for 60 seconds until the edges pull away from the pan and crisp up.
- 05Flip carefully to cook the other side for 30 seconds.
- 06While the galette is warm, pile the paper-thin shaved fennel in the center and drizzle with the sherry vinegar glaze.
- 07Fold the sides in to create a rustic square, leaving the center exposed.
- 08The contrast of the nutty, earthy buckwheat with the sharp, sweet fennel and bright vinegar creates a classic Breton flavor profile.
- 09Plate immediately while the galette is still warm and fragrant.
Cook it with the whole plan around it
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