Galette bretonne

  • Galette bretonne

INGREDIENTI

125 ml of milk
65 g of gluten free buckwheat flour Molino Rossetto
1/2 of white wine vinegar
salt and pepper
1 spoon of melted butter
1 egg
For the stuff:
fresh figs
robiola cheese or yogurt Total
fresh chives
grated gruyère

PRODOTTI USATI

  • BUCKWHEAT FLOUR GLUTEN-FREE- 17,64 OZ (500 G) -

PREPARAZIONE

First make the batter, mixing milk and vinegar and let it rest for 10 minutes. Then take a bowl and put inside flour, milk and some salt, 1 spoon of melted butter and the shaken egg. Cover with some film and put it in the fridge for 30 minutes. Mix all the ingredients again. Put some butter in a non stick pan (23 centimeters), pour half of the dough and cook until it becomes golden, then overturn going on cooking. Once cooked put it on a plate, stuff and close the sides rapidly.
Stuff:
180g of yogurt Total
some grated ginger
some chopped chives
salt and pepper
4 figs
grated gruyère
Add yogurt to the ingredients and decorate with figs cutting them in 4 pieces.

Recipe of blog La cucina di Azzurra: http://www.lacucinadiazzurra.it/2016/07/dove-mangiare-una-buona-crepes-parigi-e.html