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 pepper is grilled until the skin blisters and can be peeled off

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

The stuff that Breton pancakes are made of: buckwheat

(4 servings – attention: dough must rest for at least 60 minutes, better overnight!)

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 big 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

Print Post

Leave me a message

Leave a Reply Cancel reply

November 30th, 2017 | sweets

Piedmontese chocolate pudding with vanilla quince

A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.

PS: The Vanilla Quinces are a perfect match!