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- 250g Sarasin flour
- 350 milliliters milk
- 350 milliliters water
- 1 teaspoon salt
- 1 log of goat cheese
- 20 slices of smoked duck meat
- 4 small of spinach or arugula
- 4 tablespoons honey
- Olive oil
- For the galettes, combine flour, milk, water, salt and two tbsp olive oil. Add water if necessary. The dough must be thicker than crêpe dough.
- Cut several slices of goat cheese.
- Make your galettes: pour one ladle of dough in a pan. Once one side is cooked, turn over. They should be thin, not like pancakes
- Place five slices of dick meat on each galette than add slices of goat cheese. Cook until the galette is ready and cheese starts to melt.
- Just before serving, add 1 tsp of honey on each Galette and a handful of arugula. Serve warm