WEBVTT 00:03.000 --> 00:20.160 Galette stuffed with ham, camembert and egg. Gluten-free salty galettes. Schär's recipe. Salty Galettes are a gastronomic specialty from the Brittany region of France. It is a variant of crêpes. Easy and quick recipe 00:20.160 --> 00:22.920 Prep Time: 30 minutes 00:22.920 --> 00:25.700 Cook Time: 15 minutes 00:25.700 --> 00:28.840 Time spent: 45 minutes 00:28.840 --> 00:31.670 Number of diners: 15 00:31.670 --> 00:34.170 Year Season: All Year 00:34.170 --> 00:36.910 Difficulty: very easy 00:36.910 --> 00:40.010 Type of cuisine: French cuisine 00:40.010 --> 00:43.750 Dish Category: lunch, snack, dinner 00:43.750 --> 00:45.670 Ingredients 00:45.670 --> 00:48.410 100g Mixed Bread 00:48.410 --> 00:51.770 150 g buckwheat flour 00:51.770 --> 00:53.930 3 whole eggs 00:53.930 --> 00:56.190 50g butter 00:56.190 --> 00:59.720 120 ml vegetable drink 00:59.720 --> 01:02.860 580ml water 01:02.860 --> 01:05.240 2 tsp. of sugar 01:05.240 --> 01:07.810 pinch of iodized salt 01:07.810 --> 01:09.799 Iberian Ham 01:09.799 --> 01:12.319 camembert cream cheese 01:12.319 --> 01:14.019 Whole egg 01:14.019 --> 01:15.629 Steps 01:15.629 --> 01:24.149 Put all the ingredients in a large bowl (except the butter) and beat until smooth. 01:24.149 --> 01:31.329 Add the browned butter and beat again until just incorporated. 01:31.329 --> 01:37.739 Heat a skillet until it is practically smoking. 01:37.739 --> 01:46.189 Grease the pan with a little butter and add the right amount of batter to cover the base of the pan. 01:46.189 --> 01:52.599 Move the pan to evenly distribute the dough. 01:52.599 --> 02:00.739 When the surface no longer shines, turn it over with the help of a rubber spatula. 02:00.739 --> 02:10.389 Lightly cook the galette on that side and remove to a plate. Repeat the process until the dough is gone. 02:10.389 --> 02:19.939 Fill the galettes on a board with camembert and ham, add an egg in the center and fold the edges to form a square. 02:19.939 --> 02:33.719 Transfer the galette to a baking tray that has previously been lined with parchment paper and bake at 190ºC for 15 minutes or until the white is set and the yolk is still liquid. 02:33.719 --> 02:44.280 Meanwhile, mix a tablespoon of hot sauce with two of oil and stir lightly. Reserve this mixture for the plating. 02:44.280 --> 02:57.360 To serve the galettes: paint each plate with this hot sauce mixture and arrange the galette in the middle. For extra spiciness, spread a few drops of the oil on top 02:57.360 --> 03:03.620 a recipe by . Schar. at biopharma dot ES