Rezept von Bertrand Larcher: Galette Batter

Wer die Galette in der Pfanne brät, vertraue dem Tipp des Autors und ersetze 10-20% des Buchweizenmehls durch Weizenmehl. Annick

ORIGINALREZEPT von Bertrand Larcher: Galette Batter
Makes about 24 galettes

The galette recipes in this book show quantities for between 120 g and 150 g of batter, so if you’re using a portable cast-iron griddle or frying pan (skillet) you may need to reduce the filling quantity slightly.

Ingredients
1 kg organic stone-ground buckwheat flour (If you are using an electric billig, replace 10 to 20 percent (at the very most) of the buckwheat flour with plain (all-purpose) flour)
1 litre + 500 ml  filtered water
30 g  coarse grey sea salt

Optional ingredients
Batter flavour can be enhanced and aerate...