Galettes bretonnes (Stuffed buckwheat pancakes)

Name: Galettes bretonnes (Stuffed buckwheat pancakes)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Buckwheat flour; 1 egg (size M); 1 pinch Salt; 250 ml non-alcoholic or other beer; 2 TEASPOONS Oil; 4 Stem(s) Parsley; 1/2 Picking salad (8-10 leaves); 2 (100 g each) Tomatoes; 125 g Fresh cream; 100 g Fruit spread William pears; 1 (150 g) Mug of goat cream cheese; 7-10 Tbsp black pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Buckwheat flour
1 egg (size M)
1 pinch Salt
250 ml non-alcoholic or other beer
2 TEASPOONS Oil
4 Stem(s) Parsley
1/2 Picking salad (8-10 leaves)
2 (100 g each) Tomatoes
125 g Fresh cream
100 g Fruit spread William pears
1 (150 g) Mug of goat cream cheese
7-10 Tbsp black pepper

Directions

1
Mix buckwheat flour, egg, salt and beer (or water or milk if you don't like beer) to a smooth dough. Brush a pan (26 cm Ø) with approx. 1/2 teaspoon of oil.
2
Pour in 1/4 of the dough and bake a thin pancake. Set aside between kitchen paper. Bake the rest of the dough with the remaining oil in the same way. Wash the parsley, dab dry and remove the leaves.
3
Tear up the leaves, except for something to garnish. Clean the salad, wash and shake dry. Clean, wash and cut the tomatoes into 8 slices. Shortly before serving, warm the galettes one after the other briefly in the pan.
4
Spread one half of each pancake with crème fraîche, the other half with jam. Spread the crème fraiche side with lettuce, tomato slices, goat's cream cheese and parsley. Sprinkle with salt and pepper.
5
Fold over the jam halves, fold them into a triangle and serve. Garnish with the remaining parsley.