Galettes
- 2 cups (275 grams) buckwheat flour
- 2 cups (500 milliliters) hard cider
- 4 large eggs, separated
- 1 scant teaspoon sea salt
- 1 tablespoonClarified Butter
- 1.
- Place the flour in a medium-size bowl.
- Slowly whisk in the cider to form a smooth batter, then whisk in the egg yolks and the salt.
- Whisk vigorously for several minutes, until the batter is smooth and the ingredients are thoroughly combined.
- 2.
- In a separate bowl, beat the egg whites until soft peaks form and then fold them into the batter.
- 3.
- Heat a 10 inch (25.5 cm) nonstick or cast-iron skillet or crepe pan over medium-high heat.
- Brush it lightly with clarified butter.
- 4.
- Pour one half cup of the batter in the center of the skillet and quickly rotate the skillet to spread the batter as evenly as possible across the bottom.
- It won't cover the entire bottom, which is fine.
- The galettes end up being about 9-inches (22.5cm) in diameter.
- 5.
- Cook the galette until golden on one side, about 1 minute.
- If it is browning too quickly, reduce the heat slightly.
- Turn the galette over in the skillet and continue cooking just until it is set on the other side, an additional 1 minute.
- Serve the galettes immediately, hot from the skillet.
flour, hard cider, eggs, salt, butter
Taken from www.epicurious.com/recipes/food/views/galettes-104992 (may not work)