My kids love these. They’re a special treat. Galettes are thin, French, savory pancakes (thinner than British pancakes) made partially with buckwheat, and served stuffed with a whole slew of different fillings. The recipes I’ve seen all have wheat make up 1/2 the flour, which doesn’t work for me. I generally don’t like using rice flour as it seems horribly low in nutritional value, but its bland flavor is desirable. However, I recently stumbled upon the idea of using raw cashews to make a rich relatively bland gluten free flour/meal which is less damp than almond flour, but still fairly nutritious, and it really does a fine job in these galettes.
The galettes themselves are easy to make, and pretty quick; it’s the fillings that take the time, so I’m more likely to cook them for a special occasion, or if we have fillings left over from a previous cooking session. I stuff ours with ratatouille, or mushroom and black olive sauce, or creamed spinach and sweetcorn, or vegetable chili …… you get the idea. They can even be used to serve up left over take-away/takeout Indian/Thai curries. Those who are happy to eat eggs can also crack one on the freshly flipped galette (see below for details).
I know you can buy cashew meal, but it’s a bit expensive, so I grind my own. I know this can be done in a food processor using the pulse option to avoid ending up with cashew butter, and I’ve seen reports of using a Vitamix, though I’ve not yet taken the plunge and bought one of those. Masticating juicers can also be used with great success.
I hope you enjoy these as much as we do; even my husband gave them the thumbs up. This recipe makes about 9 galettes: enough for 3 or 4 people depending on how substantial your fillings are.
3 oz raw cashews (or cashew flour/meal)
2 oz buckwheat flour
2 1/2 oz potato starch
1/2 tsp salt
2 tsps sugar (optional)
10 fl oz water
Grind the cashews to a fine flour/meal (see note, above).
Stir all the dry ingredients together, along with the egg and enough of the water to make a thick batter, blend, and leave to soak for 1/2 hour.
Blend again while and slowly adding the rest of the water.
Heat a griddle, or frying pan with low sides (I like cast iron), on medium low with a smear of oil. It should be hot enough such that when you flick water droplets off your fingers onto the oil, it should sizzle.
Pour about 1/4 – 1/3 cup (2-3 fl oz) of batter into the center of the pan, and quickly spread it as thinly as possible into a round with the back of a spatula or a traditional French T-shaped spreader. Once the bottom has browned lightly, flip the galette to cook the other side, and place any fillings on the top. Fold two opposite sides over, then the other two, to make a packet.
Traditionally, the galette is folded so the filling can still be seen in the middle, but if you want to do an egg, you can fold it over to completely cover the warmed (I zap mine in the microwave oven for 15 seconds), raw egg (with salt and pepper seasoning), and then flip the package again so the top of the egg gets cooked.
Remove the galette from the cooking surface, re-grease with a smear of oil, and start again with the next galette.