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Brittany galette



  • 250 g buckwheat (or wholemeal) flour
  • 1 egg
  • 500 ml water
  • teas olive oil
  • teas salt
  • butter


  • Put flour and salt in a bowl then oil and egg in a hole in the centre.
  • Turn gently with a wooden spoon and incorporate the water slowly.
  • Leave batter for at least an hour.
  • Heat a non-stick pan and swirl butter to distribute.
  • Laddle batter onto the pan, while swirling it to distribute it evenly.
  • Cook until golden brown, turn the galette and put any filling (ham, cheese, egg) in the middle of the cooked side.
  • Slide onto a plate then fold the four sides inwards to form a square.

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