Breton Galette: Dauphinoise and Sausage

Name: Breton Galette: Dauphinoise and Sausage
Ingredients: For pancakes: 150 g buckwheat flour; 150 g white wheat flour; 2 eggs; 650-700 g cold water; 1 tablespoon of oil + oil for greasing the pan; a pinch of salt. Dauphinoise filling: 2 potatoes; 1 large onion; oil; salt; 100 g Emmental cheese; smoked ham (I did not add). Galette saucisse: one grilled pork sausage for each pancake; optional: mustard; ketchup; and/or cheese.

Appetizers - Breton Galette: Dauphinoise and Sausage by Ancuta F. - Recipia

Crepes or galette, as they are known in Breton tradition, are a delicious and versatile dish, perfect for enjoying at breakfast, lunch, or dinner. To prepare the batter, we start by mixing beaten eggs with flour and salt. It is essential to start with a well-homogenized mixture to avoid lumps. Then, we gradually add water, stirring continuously until we obtain a batter that is quite liquid but firm. Once the batter is ready, we cover it with a towel and let it chill in the refrigerator for at least an hour. This step is crucial as it helps develop flavors and achieve a perfectly fine texture. After the resting time has passed, we heat a non-stick pan, lightly greasing it with a little oil. We pour the batter into the pan, forming thin crepes, which we cook on both sides until golden and slightly crispy. We continue this process until all the batter is used, being careful to keep the crepes warm. For the Dauphinoise filling, we peel the potatoes and slice them thinly, then boil them in salted water until they are almost done. In a separate pan, we slice the onion very thinly and add it over low heat, along with a splash of oil and salt, to sweat. It is important to stir occasionally and, if necessary, add a little water so that the onion does not burn. We cook the onion covered until it becomes soft and almost creamy. Once the potatoes are ready, we drain them and mix them with the onion from the pan. If you wish, you can add diced bacon along with the onion to enhance the flavor of the dish. On each crepe (galette), we place a layer of the potato and onion mixture, adding thin slices of cheese or even grated cheese on top. We fold the crepes into a square shape, ensuring that the filling stays well sealed. We place the galettes on a plate and let them sit for a few minutes in the warm, so the cheese melts and the dish does not open. Another simple and delicious variation is galette saucisse, where we fold the crepe in half and add a sausage in the middle. We twist the crepe around the sausage, thus creating a true "Breton hot dog," perfect for a quick and tasty meal. This recipe is not only easy to prepare, but it also offers a fantastic combination of flavors, bringing a touch of France into our kitchen.

Ingredients

For pancakes: 150 g buckwheat flour
150 g white wheat flour
2 eggs
650-700 g cold water
1 tablespoon of oil + oil for greasing the pan
a pinch of salt. Dauphinoise filling: 2 potatoes
1 large onion
oil
salt
100 g Emmental cheese
smoked ham (I did not add). Galette saucisse: one grilled pork sausage for each pancake
optional: mustard
ketchup
and/or cheese.

Breton Galette: Dauphinoise and Sausage

Ingredients

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