Galetous du Limousin

Name: Galetous du Limousin
Total time: 40 min
Yield: Serves 4
Cuisine: Limousin
Ingredients: 200 g (1⅔ cups) buckwheat flour; 100 g (¾ cup + 1 tbsp) all-purpose flour; 2 whole eggs; 500 ml (2 cups) 2% milk; 1 packet active dry yeast (8 g / 2¼ tsp); 30 g (2 tbsp) salted butter, melted; 1 pinch of fleur de sel

Limousin galetous (thick buckwheat pancakes)

⏱ 40 minServes 4Easy290 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

200 g (7 oz)buckwheat flour
100 g (3½ oz)all-purpose flour
2whole eggs
500 ml (2 cups)2% milk
1 packetfresh yeast8 g
30 g (1 oz)salted butter, melted
1 pinchfleur de sel (flaky sea salt)

200 g (7 oz) buckwheat flour
100 g (3½ oz) all-purpose flour
2 whole eggs
500 ml (2 cups) 2% milk
1 packet fresh yeast 8 g
30 g (1 oz) salted butter, melted
1 pinch fleur de sel (flaky sea salt)

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 bowl (26 cm / 10 in) for the dough

1 crêpe pan (24 cm / 9½ in)

1 ladle (100 ml / scant ½ cup)

1 flexible whisk (25 cm / 10 in)

03 — Method

Dissolve the yeast in 50 ml (3 tbsp) warm milk and let foam for 10 minutes — it's what makes galetous thicker than Breton crêpes.
Mix both flours with the flaky salt, make a well, add the eggs and yeast and whisk from the center outward.
Gradually whisk in the rest of the milk to a thick, smooth batter like blini batter, then stir in the melted butter.
Cover with a towel and let rise for 1 hour at room temperature until puffy and bubbly.
Heat a greased pan over medium heat, add a ladle of batter without spreading it and cook for 2 minutes, until holes form and the edges dry.
Flip and cook 1 minute more until golden. Serve hot with butter, or with ham and melted cheese.