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Chef Carlie
Galette bretonne au artichaut et saumon
Breton savory pancakes from buckwheat flour
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Ingredients
Directions
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Beat the buckwheat flour and the flour with a good pinch of salt and whisk the milk through to a thick batter.
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Beat the egg, 2 tablespoons of oil and gradually 100 ml of water into a liquid batter. Let rest for about 30 minutes.
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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.
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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.
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Place these packages on the baking sheet and bake them in the oven for about 5 minutes until crispy.
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Place the galettes on warm plates and serve with some tufts of watercress or lamb's lettuce.
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Nutrition
505Calories
Sodium0% DV0g
Fat28% DV18g
Protein44% DV22g
Carbs20% DV61g
Fiber0% DV0g
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