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Author Notes: This recipe comes from my winter holidays in the mountains in France. My mom used to prepare them for my sisters and me when we woke up late in the morning. —heirloom
Makes 8 to 10 galettes
for the galettes
cups buckwheat flour
teaspoons coarse salt
tablespoons cold water
olive oil with a delicate flavor
for the filling
pounds of good lox
cups heavy cream
- In a bowl mix the buckwheat flour with the salt.
- Pour the water into the bowl in two or three times and mix together using a whisk. You must obtain a homogeneous and thick batter, then add the egg and mix again.
- Cover the bowl with plastic wrap and let stand 1 to 2 hours in the refrigerator (you could also prepare the batter the night before).
- While the galette batter is refrigerating, put the lox in a dish and sprinkle with the juice of one lemon.
- Grease a flat pan (the same you use for pancakes) with a flock of cotton/paper towel soaked in oil.
- Pour a ladleful of batter and wait for the galette taking color, then remove it with a spatula, and turn it. Let it cook about a minute and set aside in a platter.
- Prepare in this way the other buckwheat galettes and set aside one on top of the other.
- Leave the last galette in the pan, drain the lox if necessary and put a 1/10 of it in the center of the galette leaving a 3" border empty. Dust the lox with dill and a little black pepper.
- Pour 3 to 5 tablespoons of heavy cream (to taste) on top of the lox and quickly fold the galette's borders towards the center in order to close it giving it a rectangular shape.
- Heat over medium heat for about 3 minutes to warm the filling.
- Sprikle with a little lemon juice (optional). Serve hot and eat immedialy.
- Prepare the remaining ones in the same way.
- This recipe was entered in the contest for Your Best Fair Food
- This recipe was entered in the contest for Your Best Street Food
- This recipe was entered in the contest for Your Best Holiday Breakfast