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Cooking Report: Easy Galette

山林

The latest post from the wonderful gingamom, whom I deeply respect, about a recommended salad galette.

You use sparkling water!!!

In my case, a long, long time ago, when I was on a date with my now-husband, he took me to a galette specialty shop in Shibuya that opened in 1985 called Au Temps Jadis (which is French for 'once upon a time'). I was so struck by how stylish it was and wondered if such food existed in the world. Since then, I became obsessed with the North French combination of galettes and apple cider. I'm so happy that the hidden gem Au Temps Jadis still exists in Shibuya today.

And it hasn't changed, it's so nostalgic, from Instagram
If you've never been, go right now.


I had never thought about making a galette myself, and I figured that something as delicate as a crepe would just end up as a thick, undercooked pancake if I tried, so...

gingamom-san, thank you! I'm so glad I'm using note.

First, I procured buckwheat flour.
It's sold here as buckwheat.
It's produced in Northern Italy; it's a shame it's not from Japan.

For one galette,

25g buckwheat flour + 50g sparkling water* + a pinch of salt

mix it and bake it in a Teflon-coated frying pan.
*According to gingamom-san, a little extra water might be good. Indeed, I thought a thinner batter spreads more easily and makes it thinner!

Luckily, I even had some leftover Gruyère cheese in the fridge.

Gruyère cheese isn't that delicious to eat as is, but when heated, it spreads a beautiful yellow color and a classic, refreshing cheese aroma.
I put the cheese on from the start, and cooked the mushrooms separately before adding them.
Wow, it's done. I used smoked salmon instead of prosciutto.
It didn't get a very beautiful golden-brown color, but it's a job well done.
Breakfast in bed, a weekend morning staple.
(It's sheet-changing day, so it's fine...)

It was delicious, and since I wanted to eat another one, this time I topped it with the classic egg,
and had him pop the egg yolk.

I still couldn't bake a beautiful crepe, and the edges didn't go well,
but this was the result of trying to spread it thin with a spatula.
If you fold the edges, it won't be noticeable, right?
Second helping of galette.

As I make it a few more times, I feel like there's room for improvement to bake a beautiful one, and above all, I love galettes so much that it's like a dream to be able to eat them so easily at home. I'm so happy.

Anyway, I highly recommend it. Everyone, please give it a try. gingamom-san, you're the best!

*Postscript*

I was told about it by ayanon-san, and I dove into the Buckwheat Promotion Club.
The buckwheat flour I bought seems to be from Italy.
#BuckwheatPromotionClubSazareishi


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