Breton galettes with goat merguez and pepper cream
March 7th, 2020 | main dishes
Fine food from France! In Brittany, the thin pancakes made from nutty buckwheat flour are often served with savory fillings, such as a spicy Merguez sausage. Raisins, mint and parsley together with the creamy-fruity pepper sauce balance the spiciness of the merguez. Vive la France!
The dough for the buckwheat pancakes should rest for at least an hour, or overnight. In any case, buckwheat flour is irreplaceable! In Brittany, savory pancakes are always made from buckwheat flour. If you use wheat flour, you have crêpes that are always filled sweetly.
I buy the goat Merguez at the goat farm in Bachenbruch. Catherine André has been living there since 1986 and she produces wonderful goat cheese. Their goat cheese is even served in the best restaurants of Hamburg and is said to be the best in Germany. I have known her since the 80s and I get our goat meat from her every year. The Merguez that her husband Daniel makes is simply phenomenal! You can buy Catherine’s goat cheese, goat meat, sausage and even goat skins at the country market in Ihlienworth.
BASIC RECIPE GALETTE
(4 servings – attention: dough must rest for at least 60 minutes, better overnight!)
BRETON GALLETS WITH GOAT MERGUEZ AND PEPPER CREME
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