This is another relatively “quick” slow-breakfast (as opposed to fast-breakfasts = cereal, oatmeal, toast) to broaden your cooking repertoire! Just sift the dry ingredients together the night before, cover with plastic wrap, and it’s ready for you to mix in the liquid the morning of! Set aside your cold cuts, veggies and eggs in a container after you’ve sift the dry ingredients and you’ll be ready for take off. This time I combined chicken mortadella with sunny side up eggs and labneh for two of the galettes, and cream cheese, smoked chicken ham, chopped green lettuce and french mustard for the other two. The real galettes in France use buckwheat flour, but I ran out recently. To sub it in, use 100 grams buckwheat flour, 20 grams all purpose, and 1 small (but whole) egg. What are some of your favourite breakfast dishes?
French Breakfast Galettes, Customizable Edition
Yield: 4 Servings
Galette “Pancake” Batter
120 grams all purpose flour
1/4 teaspoon fine sea salt
2 teaspoon granulated sugar, or less to taste
1 egg white, large
125 ml whole milk
125 ml mineral water
Eggs, fried (sunny side up, scrambled,
Smoked chicken ham, bacon, pancetta, or other cold cuts of your liking
Lettuce or baby spinach or rocket, for garnishing
1. Sift the dry ingredients into a mixing bowl and stir in the egg white. Pour in the milk and water a bit at a time, whisking and adding until everything is combined. A few lumps suspended in the batter is fine.
2. Heat a nonstick frying pan over low fire and melt in some butter or olive oil. Once warm, pour in a quarter of the batter and swirl the pan until the batter coats every inch of the bottom of the pan. Cover with a lid and let it cook, checking after a minute or a minute and a half. If the sides have turned a golden brown colour and the top has mostly lost its moist sheen, take an egg flipper to help peel the pancake off. The most efficient way is by peeling half of the pancake and folding it down to form a half-circle, and then peeling one side of the half-circle so that it becomes 1/4 of its original size. Now dump the folded pancake onto a plate and unfold back into its circular shape.
3. Continue until all the crepes are cooked. In the mean time, fry any eggs and heat any cold cuts on another ring.
4. To assemble, spread a layer of cheese on every inch of the pancake. Lay the cold cut and fried eggs, optional, in the center before folding each rounded side towards the middle to form a rectangular/square shape. Garnish with chopped veggies and mustard, if desired. Serve immediately.
I’ve got a lovely bunch of egg galettes ♫
BUUUUUURP. Oh, excuse me.