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Breton galettes with goat merguez and pepper cream

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!

Breton galettes with goat merguez and pepper cream

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!)

250 g buckwheat flour
2 eggs
200 ml water
200 ml milk
1 pinch of salt
mix all the ingredients into a smooth dough, let it rest
clarified butter
bake 4 - 6 thin pancakes from the dough in hot clarified butter, keep warm

BRETON GALLETS WITH GOAT MERGUEZ AND PEPPER CREME

(4 servings)

4 red peppers, seeded
cut into eighths, place them on a baking sheet with the skin side up, grill at 250° C for about 10-15 minutes until the skin blisters black
take the baking sheet out of the oven, cover the peppers with a damp dish towel and let them cool, peel and chop the peppers
3 small onions, diced
4 TS of olive oil
sautée the onions in the oil until translucent, add the peppers, add
salt & pepper from the mill
1 TS white wine vinegar
simmer until the sauce is creamy, puree, keep warm
1 bunch of flat-leaf parsley
½ bunch of mint
pluck the leaves
1 organic lemon, juice and grated zest
2 TS of olive oil
2 TS maple syrup
salt & pepper from the mill
mix to a dressing
4 - 6 Merguez (spicy sausage from goat or lamb)
3 TS of olive oil
6 ts raisins
fry the sausages in hot olive oil for about 5 minutes, keep warm
mix herbs with the dressing, spread the center of the galette with 2 - 3 tablespoons of pepper sauce, sprinkle with 1 teaspoon of raisins, then fold the pancakes over the filling from three sides so that a triangle is formed
top the galettes with the marinated herbs and Merguez, serve sprinkled with raisins

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