My very first experience with producing food for other people to buy was making galettes in rural France. I was 18 years old and wwoofing on a farm with a very kooky family who raised cows for milk and rabbits for terrine. They ran a micro bakery producing rustic sourdough bread and galettes, which are savory crepes made with buckwheat flour.
I turned out to be a galette-making savant. My bony wrists were made for quickly twirling the traditional wooden dowel around the batter to spread and shape the galettes. By the end of my short stay on the farm, the family let me produce tall, steaming stacks of the thin pancakes unsupervised. Visitors to the farm would buy their raw milk and pick up a dozen galettes to take home and fill with cheese and eggs for a traditional summer lunch.
For this week’s recipe, I made sourdough galettes. Think of them like a thin pancake you can top with whatever you want, and then fold in half and eat like a taco. Fill them with last night’s veggies, or shave some cheese and crack an egg and let it cook right on the pancakes.
Want to experiment with sourdough but scared to bake bread? These are a great recipe to get started with! You’ll just need an active sourdough starter, which is easy peasy to whip up!
- crepe spatula, or other long spatula (it will make the flipping the pancake much easier)
- cast iron or non-stick pan
- 1/2 cup sourdough discard
- 1/2 cup buckwheat flour
- 1 large pinch salt
- 2 eggs
- 1/2 cup water
- Fillings of choice (savory: cheese, eggs, veggies, meat; sweet: nutella, banana and honey, sugar and lemon juice)
- In a bowl, whisk together eggs and water. Add sourdough discard, flour, and salt and whisk until smooth. It should be thin – closer to creamy soup than traditional pancake batter. The mixture will thicken up a bit as it rests.
- Cover and let rest in fridge for 2 hours, or up to several days. The longer it sits in the fridge, the fluffier the galettes will become.
- Heat pan over medium high heat. Once surface is hot, melt a knob of butter. It should immediately sizzle. Move the pan around using the handle, tipping it in a circle so the butter coats the entire bottom and a bit of the sides.
- Working quickly, pour batter in a spiral starting at the center. Immediately begin to move the pan around, so the batter thinly but completely coats the bottom of the pan.
- After a minute or two, use a spatula to flip the galette. While this other side is cooking, top the galette with fillings of choice.
- To serve, fold in all four sides of the galette. Form a square picture frame with the toppings in the middle. Or just fold it in half like an omelette!