- Hey guys, it's time for another real time recipe.
But before we get into the demo, I did wanna bring
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Alright, so we're gonna make a galette this time around
and a galette is a savory crepe.
Most often, people will know a French crepe
and those are great for either a snack or sometimes
for dessert, but the savory cousin is a galette
and you can use all kinds of fillings inside.
They make for a great weeknight meal because they come
together pretty quickly.
So, step one is we are gonna get our pan heated here.
That's the first thing you really wanna do.
Get that pan nice and hot.
Then, we are going to get a little bit
of grapeseed oil and just drizzle it in the pan.
Now, I like the grapeseed oil because it can get
to a very high temperature without smoking,
what's known as a high smoke point.
But, you could also use canola oil or vegetable oil.
We're just gonna take this paper towel here,
you see, and we're going to just make sure it's
well distributed.
Okay, now for the batter.
So, traditionally in France, you use what is called
Blaenau, which is a black flour essentially,
that's the literal translation.
Years ago, I used to try to bring this flour back
until it exploded in my suitcase once
and I stopped doing that.
Made a horrible mess.
So instead, I am using buckwheat flour
which is something that we can find
pretty readily available.
It's pretty close, not exact but it's pretty close.
You can get it usually in the flour aisle
of your major grocery store or health food stores.
So we're gonna use a cup and we're gonna put it in there.
It has this really funny sort of gray color to it.
But, what it does is it has this really great
nutty taste to it, which is great for something savory
like a galette.
Okay and then, we're gonna start with a cup and a quarter.
I always start with about a cup and a quarter
because depending on, I'm gonna whisk this in.
Depending on the type of buckwheat flour you buy,
I've seen real variations in it and some of it
can be very dense and some of it can be not as dense.
So you wanna make sure you don't add too much milk.
So let's see.
This is actually, see that's pretty dense.
I'm gonna add a little bit more.
So maybe like another quarter cup or so.
Let's see how that is, okay.
Yeah, that's better 'cause see, we also have to add
some eggs and crepe or galette batter
shouldn't really be thick like pancake batter.
Really, the thinner, the better.
Okay, I'll move that aside.
The other thing we wanna add is some salt.
So galettes because of the buckwheat flour,
it needs a lot of salt to pick up the flavor.
So we're gonna add about a half a teaspoon or so,
there we go.
Then, the next thing we're gonna add are our eggs.
So, we're gonna use two eggs
and the eggs are really important because that is
gonna give us the elasticity that we need
for when we have to fold our galette.
I'm gonna show you how to do that in a traditional way
in a sec, so we're gonna do one egg,
two eggs, there we go.
Okay, then we are going to whisk that up.
You can see, this is a really perfect consistency.
This is what we're gonna go with, that's great.
We're gonna do two big ladle full.
One and two.
You want a lot of it because ultimately,
we want to turn this pan all the way around.
You wanna go up the sides.
I gotta look what I'm doing here.
You wanna go up the sides because we don't have a huge
crepe maker like they have in France
where you get those really big crepes and galettes,
which you need when you start folding everything in.
But this'll do the trick because it'll get it
just a little bit bigger than what we had.
See, when you run outta steam like that,
see how the batter is done, it's all dry?
Then you can stop.
We're gonna let that cook and you see all those little holes
that are forming?
That is what you want.
That is the real mark of a traditional galette.
So, galettes are really popular in Brittany,
which is where my husband's family is from.
It's where we spend every year in the summer time
and any time you go into a creperie and you order
a galette, it will come with these little holes
in the batter and that's just a real traditional hallmark.
So, while that's happening, we can move this.
I'm just gonna move this right here.
We can get our fillings ready.
So, I'm gonna make the ham and cheese galette.
This is one of my kids favorites and to be honest,
when we're in France traveling and they've sort of
had it with the French food,
they do max out from time to time,
I know that I can go into a creperie and they will
eat a galette.
It's really that sort of comfort food
that most kids will eat.
In fact, it's the thing that's on most kids menus in France.
Let's see, this is looking pretty good.
We wanna take our spatula and you can do a little peek
and see how it's coming off really easily
from the corner of the pan, that's what we want.
Then, with our two hands, we're going to just flip this
and then, there you have this beautiful surface
and that is what a traditional galette looks like.
Just like that.
So that's looking good.
Now, galettes are really best served with hard cider.
That's how they serve them in France and you'll see
when you go, they have these little,
hang on, these little cups
that you serve the hard cider in.
I love the hard cider with this.
It does have a little alcohol in it.
It's not a ton of alcohol, but if you don't drink alcohol,
you could use apple cider or apple juice
is what we give the kids.
They come in these nice little cups.
I actually ordered this on ebay.
Thought they were so cute and traditional.
So, we'll do that when we're done.
Alright, so I think these are ready.
So then, I'm gonna cruise over here with this.
Here is the galette and we are going to add
our cheese.
There we go, that's a healthy portion, right?
We're gonna do like a square
because that's how we're ultimately gonna fold this.
Okay, do a little square.
We're gonna do some ham.
Just like that and then, this is how you fold it.
You wanna make sure that each side
meets in the middle.
It's off like that.
So it looks like a little package almost.
Then we're gonna turn this down.
We wanna add some butter.
So, in true vic-ton style, they do love their butter.
The Brittany butter, I think, is some of the
best in the world and when you're there,
the trick is to put the butter on just about everything.
So, let's see, we don't wanna have this burnt
but we're just gonna do just a little bit.
Not too much.
We're gonna pop our galette right there
and let that grill until our cheese is melted.
So while that's going, we're gonna get our salad ready.
So, these pair really well with a tossed salad
because they're a little bit rich.
So, if you have a salad on the side,
it sort of tends to cut the richness.
So, here is my favorite recipe for a vinaigrette.
Couldn't be any easier.
I call it my 1-2-3 vinaigrette and here's why.
We're gonna take one teaspoon of dijon mustard.
Then, we're gonna take two teaspoons,
about two teaspoons of white wine vinegar
and then, we wanna whisk this up.
Let's see, we have a whisk?
I have a fork, use our fork.
There, see, you wanna do that first
and then you're gonna use three tablespoons
of grapeseed oil.
So, that's why I call it 1-2-3,
really easy to remember.
I like the grapeseed oil in a vinaigrette because I feel
like it's really lighter than olive oil
and see how the oil is starting to emulsify
with the mustard and the vinegar.
This is why you really wanna do it in stages.
If you put too much oil in there,
you're not gonna allow it a chance to emulsify.
So you just wanna do it like that.
And then, see you start to have like a thicker dressing?
Then, we also want to flip this at this point.
There, just like that.
See how that's getting kinda golden brown?
Then we're gonna just maybe up the heat a little bit
just to make sure all that cheese is melted.
Okay and then, little bit more dressing.
I think that's probably pretty good.
And I just like to mix dressing right in the salad bowl
because it's one less dish that you have to clean
and I find it so much easier that way.
Also, that recipe really works for a salad bowl like that.
That's really all the dressing you need.
Then, I really like to get this lettuce that's
triple washed, ready to go 'cause it makes
for such an easy thing on a weeknight meal
when you don't wanna chop and wash the lettuce.
So, we're gonna do probably, I don't know,
two or three good handfuls.
That's usually good for my family of four.
Alright, now, I will say this.
If you're making this for four people,
the way to do it is do all your galettes and then,
keep 'em in a 300 degree oven
until everybody comes to the table.
Then, that way, people are not waiting around
while you're getting the galettes ready.
That's how I do it.
Okay, now we're just gonna toss this.
Think we are running outta time here, but that's okay,
'cause this is done.
Okay so, let's clean this up a bit.
We are going to take our galette,
which is looking quite nice and you can see here,
you know when the cheese is melted.
Can you guys see that?
See how the cheese, you kinda see it coming through?
That means it's getting nice and toasty.
I'm gonna grab my plate here.
I'm gonna just pop this on like so.
Then, straighten it out a bit,
make room for our salad.
There and the salad is really great
'cause the galette is a little bit rich.
So, to have something refreshing like a salad
just pairs really well with it.
There you have it!
Dinner in 15 minutes or less!
Okay, let's give it a try.
Wait, I forgot the most important thing,
our cider.
So, that is a really traditional thing
to serve with a galette in a little cup like this.
There we go.
And the combination of the apple cider
and the galette is just such a good combo.
Alright, let's give this a try, shall we?
Let's see.
Now I will say these work really well also
with some of those gluten-free buckwheat flours.
I've tried it with that too and that works
perfectly fine.
Going in, let's see.
This is such a winner.
The saltiness of the ham, the gooiness of the cheese,
and the nuttiness of that buckwheat flour,
it's a taste that can't be beat.
I hope you guys give this one a try
and let me know what you think and if you'd like
to see how to make a sweet crepe,
you can also click the annotation
and head over and watch that video too
and I'll show you how to make that as well.
That would be a good dinner.
Savory and a sweet all together.
Okay you guys, thanks for watching
and I will see you back here next time for another
delicious recipe.
Until then, bye!
(soft jazzy music)
(French singing)