Breton Galette is an amazing dish and also has a great trick. I’m all about great tricksJ We’ll start with the Galette and then move on with to the “trick”. Also, check out the Google link in case you don't believe me! http://en.wikipedia.org/wiki/Galette
So this is a Galette. Not a crepe. Yes friends, there is a difference J Galette is a very thin pancake made with buckwheat flour. They can have many fillings. Mine was ham and cheese and egg. Crispy on the outside soft and gooey on the inside.
The trick?? The trick is, she separated the egg, lays the galette in the pan and drops in the egg white. Spreads the egg white all around the galette cooking the white thoroughly. Then adds ham and cheese to allow them to warm and the cheese to melt. Right before she folds in half she adds the yolk. Voila! It’s a perfectly runny egg yolk with cooked whites. BRILLIANT!!! I love a runny egg yolk but it can be very tricky to get the white to cook properly while keeping the yolk that rich and buttery yellow that has the most amazing mouth feel and flavor that doesn’t surpass much.
Another brilliant trick? They sell organic gazpacho in the same containers we sell pints of milk in. Bea served it in glasses along with the meal. Tomatoes, cucumbers, red peppers, lemon juice, salt and pepper. That's all the ingredients there were! So delicious and even good for you, what’s better than that???
Try it yourself! Thanks Bea!
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