Galette bretonne au artichaut et saumon

Name: galette bretonne au artichaut et saumon
Total time: 35 min
Yield: 4
Ingredients: 150 gram buckwheat flour; 150 gram flour; 300 milliliters milk; 1 egg; 3 tablespoon sunflower oil; 100 gram smoked salmon; 1 tin can artichoke hearts; 50 gram gruyere

Breton savory pancakes from buckwheat flour

Ingredients

Directions

Beat the buckwheat flour and the flour with a good pinch of salt and whisk the milk through to a thick batter.
Beat the egg, 2 tablespoons of oil and gradually 100 ml of water into a liquid batter. Let rest for about 30 minutes.
Beat the batter well again. Heat a little oil in the pan and cook on medium-high 8 small or 4 large, thin pancakes on both sides until crispy.
Preheat the oven to 180 ° C. Place a slice of salmon in the middle of each flange. Divide the artichoke over the salmon and sprinkle with some gruyere and pepper. Fold the sides of the flanges inwards against the filling to create a square.
Place these packages on the baking sheet and bake them in the oven for about 5 minutes until crispy.
Place the galettes on warm plates and serve with some tufts of watercress or lamb's lettuce.