Brittany — complete buckwheat galette
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I often return to the complete buckwheat galette when I need cooking that is clean, calm, and without theatrics. It is a Breton recipe that feels more like me than dishes that try too hard: it stands on its own with few ingredients, it is satisfying, and it still leaves room to breathe. After a walk along the Canal Saint-Martin, a detour through the historic center, or a stroll beneath the trees in Parc du Thabor, I like to come home and make something simple, straightforward, almost silent. For four galettes, I use 330 g of buckwheat flour, 75 cl of water, 1 egg, 1 generous pinch of coarse salt, a little semi-salted butter, 4 slices of ham, 4 eggs, and 200 g of grated cheese. I first mix the flour, salt, and water gradually, then add the egg. I let the batter rest for at least an hour, because I like that quiet waiting, which is as much a part of the recipe as the cooking itself. Then I heat a crêpe pan, grease it very lightly with butter, pour in a ladleful of batter, spread it quickly, let it set, then flip the galette when the edges begin to lift.
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Where: Bretagne