Galettes with Chicken, Mushroom and Camembert


Galettes with Chicken, Mushroom and Camembert


3/4 cup buckwheat flour
1/2 cup plain flour
1/4 teaspoon salt
1 3/4 cups milk
3 eggs, lighty beaten
2 tablespoons butter, melted plus extra for cooking

1 tablespoon butter
1 onion, finely chopped
150g mushrooms, chopped
salt and freshly ground pepper
2 cups shredded cooked chicken
2 tablespoons chopped flat-leaf parsley
125g Camembert, thinly sliced

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100039


In France, a galette is a main-course crepe made with buckwheat flour, which gives it a delicious nutty flavour.  They are perfect with savoury fillings and are often served for lunch.


To prepare the galettes, place the buckwheat flour, plain flour and salt in a bowl.  Make a well in the centre and add the milk, eggs and butter.  Whisk vigorously until the batter is completely smooth.  Cover and place in the fridge for 1 hour.

Melt a small amount of butter in a crepe pan or non-stick frying pan over medium-low heat.  Add just enough batter to the pan so that when you swirl it, it covers the bottom of the pan thinly with the batter.  Cook the crepe until it is golden underneath then flip and cook the other side.  Transfer to a plate to keep warm.  Repeat with the remaining batter.

To prepare the filling, heat the butter in a saucepan.  Add the onion and cook gently over medium-low heat until soft and translucent.  Add the mushrooms and cook for a further 3-4 minutes.  Season to taste with salt and pepper.  Stir in the chicken and parsley and heat gently until the mixture is warmed through.




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