Buckwheat Galettes with Bacon and Mushrooms
Photography by Vanessa Wu.
A match made in heaven! The mushroom, bacon and crème fraîche filling is rich, comforting and very tasty.
Serves: 6-8
INGREDIENTS
1⁄2 cup buckwheat flour
1⁄2 cup plain flour
1⁄2 teaspoon sea salt
2 free-range eggs
1 cup milk
100 ml water
Filling
1 tablespoon olive oil
small knob of butter
2 onions, thinly sliced
2 cloves garlic, crushed
1 tablespoon chopped thyme
300 grams bacon, sliced
700 grams button mushrooms, sliced
1/3 cup crème fraîche or sour cream
1⁄4 cup chopped flat-leaf parsley
To cook
butter or olive oil
METHOD
Galettes: Sift both the flours and salt into a bowl. Whisk the eggs, milk and water together and gradually whisk into the flour to make a smooth batter. Cover and leave for 1 hour.
Filling: Heat the olive oil and butter in a sauté pan and cook the onions, garlic, thyme and bacon until the onion is soft. Add the mushrooms, season and cover. Cook until soft then uncover, increase the heat and cook until most of the liquid has evaporated. Stir in the crème fraîche and flat-leaf parsley.
To cook: Heat a 24 cm non-stick sauté pan over a medium heat. Lightly grease the pan and pour in enough batter to just cover the base, swirling to give an even layer. The galette should be very thin. Cook for 1 minute, turn and cook for 30 seconds. Stack on a plate and keep warm in a low oven. Repeat with the remaining batter to make 8 galettes.
To assemble: Reheat the filling if made ahead. Place a spoonful of filling in the centre of each crepe. Fold in the sides then pull back two of the edges to reveal the filling. Garnish with a sprig of thyme.
Buckwheat flour is available from specialty or health food stores.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!