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Buckwheat Galettes Recipe
|Buckwheat flour||8 Ounce (250 Gram)|
|Plain flour||8 Ounce (250 Gram)|
|Milk||1 Pint (600 Milliliter)|
|Water||1⁄2 Pint (300 Milliliter)|
|Unsalted butter||2 Ounce, melted (60 Gram)|
|Oil||2 Cup (32 tbs) (For Frying)|
Calories 1056 Calories from Fat 780
% Daily Value*
Total Fat 88 g135.9%
Saturated Fat 16.7 g83.4%
Trans Fat 0 g
Cholesterol 28.3 mg
Sodium 683.2 mg28.5%
Total Carbohydrates 61 g20.4%
Dietary Fiber 4.7 g18.7%
Sugars 5.2 g
Protein 10 g19.4%
Vitamin A 6.4% Vitamin C
Calcium 11.2% Iron 9.4%
*Based on a 2000 Calorie diet
Gradually pour in the milk, beating well all the time to give a smooth batter.
Allow it to stand for 30-40 minutes, then slowly beat in the water until the consistency resembles thick cream — you may need a little extra water.
Add the melted butter and blend thoroughly.
Cook the galettes in the same way as for pancakes, heating the pan and greasing lightly with oil to prevent sticking.
Cook the galettes lightly on both sides (they will be cooked again when the filling has been added).
Pile them on a warm plate as you make them and cover with a cloth.
Galettes can be served with a variety of fillings: thinly sliced ham or cheese, smoked salmon or other fish, sliced cooked sausage, creamed mushrooms or spinach.
Fill, then fold or roll and reheat by frying in a little butter.
Alternatively, place the filled galettes in a greased shallow dish with a little extra butter or oil brushed over and reheat at 180°C/350°F/Gas Mark 4.