This recipe brings a taste of Brittany with a twist on the traditional buckwheat pankake (or galette, let’s not get caught up in terminology) featuring zucchini. It’s not exactly traditional, but it’s light and delicious!
Do stores in your country offer ready-made buckwheat pancakes to reheat? In France, sometimes, and always in Brittany!
Alternatively, you can make them at home. It’s quite easy, especially if you make small, slightly thicker galettes, which are also very tasty. You can prepare them in advance.
The vegetable filling should also be prepared ahead of time.
The challenge with pankake meals is that not everyone eats at the same time, and the cook is usually the last to sit down… You can speed things up by using two pans simultaneously.
Recipe
Buckwheat galette with zucchini, mushrooms, and feta
Equipment
- frying pans
Ingredients
- 4 buckwheat galettes
- 2 slices of ham optional
- 2 medium zucchini
- 1/2 red bell pepper
- 5 white mushroom
- 1 onion
- 80 g feta cheese
- oil
- butter
- salt and pepper
Instructions
La garniture de légumes
- Peel and chop the onion.
- Wash the zucchinis and bell pepper, and cut them into strips.
- Wipe the mushrooms clean and slice them.
- Sauté the onion and bell pepper in a bit of olive oil.
- Add the mushrooms and cook for 5 minutes.
- Add the zucchinis, season with salt, and sauté for 5 minutes on high heat for crunchy zucchini, or 10 minutes on medium heat for softer zucchini.
- Set aside.
Final Preparation:
- Melt a small amount of butter in a pan and place a buckwheat galette in it.
- If desired, place half a slice of ham on the galette.
- Spread some of the zucchini mixture on the galette, then sprinkle with crumbled feta.
- Heat for a few moments, serve, and repeat for the remaining galettes.