For the buckwheat galette batter:
- 1 cup buckwheat flour
- 1/2 teaspoon salt
- 2 cups cold water
- 1 large egg
For the savory mushroom and Gruyere filling:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 8 ounces (about 225 grams) mushrooms, thinly sliced
- 1 clove garlic, minced
- 1/2 cup shredded Gruyere cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
How to cook:
For the buckwheat galette batter:
- In a blender or mixing bowl, combine the buckwheat flour and salt.
- Gradually add the cold water while whisking continuously to avoid lumps.
- Add the egg and whisk until you have a smooth batter. Let it rest for at least 30 minutes at room temperature or in the refrigerator.
For the savory mushroom and Gruyere filling:
- In a skillet, heat the butter and olive oil over medium heat.
- Add the chopped onion and sauté for 2-3 minutes, or until it becomes translucent.
- Add the sliced mushrooms and garlic to the skillet. Sauté for about 5-6 minutes, or until the mushrooms release their moisture and start to brown. Season with salt and pepper to taste.
- Remove the skillet from heat and set aside.
Assembly and Cooking:
- Heat a non-stick skillet or crepe pan over medium-high heat. Lightly grease the pan with a small amount of butter or oil.
- Pour a ladleful of the buckwheat galette batter into the center of the hot skillet. Quickly lift and tilt the pan to spread the batter evenly across the bottom, forming a thin galette.
- Cook for about 2-3 minutes, or until the edges start to lift and the bottom is golden brown.
- Flip the galette using a spatula and cook for an additional 1-2 minutes on the other side.
- Spoon some of the sautéed mushroom and Gruyere filling onto one half of the galette.
- Fold the other half of the galette over the filling, creating a half-moon shape.
- Repeat the process with the remaining batter and filling.
- Garnish with chopped fresh parsley if desired.