Paris: Galette (buckwheat pancakes)

Name: Paris: Galette (buckwheat pancakes)
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 150 g Buckwheat flour; 100 g Wheat flour; 1/4 TEASPOON Salt; 1 egg (size M); 100 ml Whole milk; 1 (200 g) Roll of soft goat cheese; 20 g clarified butter; 6 TABLESPOONS Onion chutney

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

150 g Buckwheat flour
100 g Wheat flour
1/4 TEASPOON Salt
1 egg (size M)
100 ml Whole milk
1 (200 g) Roll of soft goat cheese
20 g clarified butter
6 TABLESPOONS Onion chutney

Directions

1
Mix the Asian sauce and vinegar. Fold in the oil. Season to taste with salt, sugar, sambal oelek and soy sauce. Mix with the prepared salad ingredients, leave to stand briefly and season again. Wash the parsley, chop finely and sprinkle over the parsley. Mix both types of flour and salt. Mix the egg, milk and 300 ml water and mix with the flour to a smooth dough. Let the dough swell for about 1 hour at room temperature
2
Cut the goat cheese into about 18 slices. Heat the clarified butter in portions in a coated pan. Fry the dough to 6 thin pancakes. Spread each pancake with about 1 tbsp. chutney and cover with about 3 slices of cheese. Fold the galettes together and serve
3
Waiting time approx. 1 hour