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Galette Bretonne

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Galette Bretonne


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Tempo de preparo

30 min(s)


4 servings

Manu Biar

  • Ingredients
  • Recipe
  • Buckwheat flour200 g
  • Wheat flour40 g
  • Eggs3 unit(s)
  • Water400 ml
  • Black beer200 ml
  • Butter4 tablespoon
  • Salt to taste
  • Filling: coarsely grated gruyere cheese250 g
  • Eggs4 unit(s)
  • Ham200 g
  1. Mix all the ingredients for the dough, except for the flour, in a blender. Add the flours and stir with the fouet. Let it rest for 30 minutes.
  2. Heat a nonstick skillet and grease it with oil. Lay out a ladle of the dough and spread it out with a spatula or the back of the ladle.
  3. Wait for the dough to dry and place the egg. Wait for the Clara to start to coagulate and sprinkle the cheese around the yolk. Place the ham on top of the cheese, season the yolk with salt and pepper and close the edges of the galette with the help of a spatula. Cover the skillet for a minute to lightly cook the yolk, if necessary.

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