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Then they break in an egg with a French accent: a complete crepe that is also suitable for Passover

Doe Jenny tasted galette for the first time on a magical hike in the Loire Valley.

In the meantime, we will be content with a pampering recipe

Tags

• recipe

• crepe

• pancake

• mushrooms

Doe Jenny

Tuesday, 09 March 2021, 06:00 Updated: 06:32

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Galt Complete - French crepe made from buckwheat flour with a salty filling (Photo: Walla! NEWS system, Ayala Jenny)

On a trip in the French Loire Valley I first tasted the local galette - a salty crepe made from buckwheat flour that comes in a variety of sweet and savory fillings.

The crepe, born in Brittany and most typical of the region, usually comes in a salty filling with egg and Gruyere or Emmental cheese, and a variety of toppings like spinach or mushrooms, as I chose to fill it.

The buckwheat flour used by the French to prepare the dish is a very healthy and gluten-free flour.

Passover is just around the corner, so if you are already wondering how you will be pampered during the holidays, this is definitely a wonderful option for a pampering dinner or breakfast.

Please note:

the crepe batter requires an hour to two hours of rest in the refrigerator, which will allow for slight fermentation before starting preparation.

More on Walla!

Toast treats or croquette Monsieur for kids

To the full article

Salty French crepe stuffed with mushrooms

Recipe By: Ayala Jenny, Walla!

Food

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• 30 minutes work

• Two and a half hours total

• Medium difficulty

• 6 units

• French

• vegetarian

• milky

• vegetables

• Breakfast

• pancake

• Eggs

• Dinner

• kosher

Looking for an idea for dinner?

French crepe made from buckwheat flour (Photo: Walla! NEWS system, Ayala Jenny)

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Ingredients

• For French buckwheat crepe:

  • 2 eggs

  • 1 cup of milk or water

  • ½ Buckwheat flour

  • 1 teaspoon baking powder

  • 4 tablespoons oil

• For mushroom filling:

  • 5-6 eggs (egg per crepe)

  • 1 basket of mushrooms

  • ½ Chopped chives

  • 100 g grated Gruyere cheese or emmental

  • Salt

  • Ground black pepper

  • 2 olive oil

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Preparation

How to make a salty French crepe stuffed with mushrooms?

• 1 Prey with a whisk All the ingredients for the crepe mixture, except the oil - should be obtained at a relatively liquid night.

  Leave to rest for about an hour to two hours in the refrigerator.

• 2 Meanwhile remove the mushroom legs and slice.

  Fry them in a pan with a little oil, season with salt and ground black pepper and turn off the heat.

  Sprinkle the chopped chives over the hot mixture.

  And transfer to a bowl.

• 3 Remove the crepe batter from the fridge, add the four tablespoons of oil and mix again.

• 4 Heat a non-stick pan 28 cm in diameter. Using a ladle, take about half a cup of the mixture and pour into the hot pan. Shake it in a circular motion so that the mixture covers the entire bottom of the pan and immediately break in an egg to the center of the crepe - shake the pan again in the same way. That the protein will cover the surface of the crepe.

• 5 Sprinkle the sautéed mushrooms with the grated cheese around the yolk - fold the crepe using a plate or spatula - fold on each side so that a kind of square is formed in the center of the yolk and the filling.

• 6 Close the pan with a lid for 2 minutes and transfer to a serving plate.

  Continue like this with the rest of the mixture and filling until you get 5-6 perfectly stuffed and delicious French crepes.

  A healthy and gluten-free treat.

  Classic French crepe from Brittany (Photo: Walla! NEWS system, Ayala Jenny)

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