Savory Galette Recipe
Savory Galette Recipe
Versatile Savory Galette
The sole reason I share this recipe is to offer a small contribution to those aspiring to start their own business. While it may seem simple, this is a recipe I confidently share, developed through years of culinary experience and personal research over a decade. Please understand that I am currently not working in a kitchen, so I cannot provide step-by-step cooking photos or finished dish images; the photos are for reference. If any issues arise, I will promptly make corrections or remove the content. I hope this recipe proves to be a practical aid for individuals planning to open a restaurant.
Batter Ingredients- 4 large eggs
- 800ml milk
- 200g all-purpose flour
- 50g buckwheat flour
- Pinch of salt
- 90g butter
Cooking Instructions
Step 1
Begin by gently melting 90g of butter using a double boiler (bain-marie). Ensure the butter is completely liquid and free of any lumps.
Step 2
In a bowl, crack the 4 large eggs and whisk them until well beaten and smooth. Once the eggs are nicely blended, add 800ml of milk and mix thoroughly until fully incorporated, ensuring there are no streaks.
Step 3
To the wet ingredients, add 200g of all-purpose flour, 50g of buckwheat flour, and a pinch of salt. Whisk gently to combine, being careful not to create a cloud of flour. Mix until the batter is smooth and free of lumps. The buckwheat flour adds a wonderful nutty aroma and flavor.
Step 4
Once the flour and buckwheat are fully incorporated and you have a smooth batter, add the pre-melted 90g of butter. Whisk again until the butter is completely integrated into the batter. Once finished, transfer the batter to an airtight container or a tray for storage. This galette batter is incredibly versatile and can be used for various savory fillings, making it perfect for a meal or a snack.
