What is a sausage galette?
A galette-saucisse (Breton: Kaletez gant silzig) is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a type of crepe called galette de sarrasin or Breton galette.
What kind of food is the Breton galette?
Galette, which is more properly called Breton galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes.
Is galette a crepe?
Crepes made with buckwheat flour are called galettes which are “galettes de sarrasin” (or “crêpes de sarrasin”) in French. And they are savory rather than sweet. The French people are very selective over the difference between galettes and crepes, and ones should never be called the others.
What makes a galette a galette?
Golden, colourful, indulgent French galettes are the tart du jour of 2019, but what are they and how do you make them? Galettes refer to the catch-all term for a pastry base, topped with either sweet or savoury fillings with the edges roughly folded in to create a gorgeous, rustic-looking bake.
Are galettes French?
The word ‘galette’ comes from the Norman word ‘gale’, meaning flat cake, and is often used in French cuisine to talk about cakes that don’t require a tin, although it can also refer to round, flat cakes and the cheesy Breton galettes described below.
Do galettes have egg?
3 large eggs. 1 ¼ cups/150 grams buckwheat flour.
What fruits can you put in galette?
All kinds of seasonal fruit are great in galettes: apples, pears, plums, all manner of berries, peaches, nectarines, figs, quince. If it’s a fruit that tastes good cooked, it will taste good in a galette. Serve warm (with ice cream or whipped cream) or at room temperature.
How do I keep my galette from getting soggy?
And here’s a secret tip from Saffitz: You can give yourself extra insurance against a soggy crust by dusting the galette dough with semolina flour or breadcrumbs before adding the filling. They’ll keep things firm and crispy, even under a small mountain of berries.
What can I replace buckwheat flour with?
The choice is with you to opt for what suits you the best. My top six substitutes for buckwheat flour are oat, quinoa, sorghum, brown rice, chickpea, and gluten-free all-purpose flour, to get a parallel consistency.
What are French galettes?
How do you keep galette crust from getting soggy?
If your fruit is juicy, you may also wish to add in a bit of flour, cornstarch or tapioca, which will help absorb the juices as the galette cooks and prevent the crust from becoming soggy on the bottom.