Two-Cheese Buckwheat Galettes
Makes 8 crepes
- 1 ½ cups buckwheat flour
- 1 ½ tsp. salt
- 1 large egg
- 1 tsp. honey
- 1 cup grated low-fat Gruyère cheese
- 1 7-oz. log goat cheese, cut into 16 rounds
- 1 tsp. cracked black pepper, optional
Makes 8 crepes
1. Whisk together flour and salt in large bowl. Beat egg and honey with 2 cups cold water. Using electric mixer, gradually beat egg mixture into flour mixture until batter is smooth. Beat 6 to 10 minutes, or until batter is light and thickened slightly. Cover with plastic wrap, and refrigerate 12 to 24 hours.
2. Preheat oven to 200°F, and place large baking sheet on oven rack. Whisk 1/2 to 1 cup water into chilled galette batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium heat.
3. When skillet is hot, pour in 1/3 cup batter, lifting and turning pan to swirl batter so it coats bottom of pan. Cook 2 to 3 minutes, or until edges begin to brown and center is dry. Loosen edges of galette, and flip with spatula, then sprinkle with 2 Tbs. grated Gruyère. Cook 30 seconds to 1 minute, or until cheese begins to melt. Fold in half, and place 1 goat cheese round in center. Fold galette in half once more to make fan shape. Place 1 more goat cheese round on top of galette, and transfer to baking sheet in oven to keep warm. Repeat with remaining batter and filling ingredients. Sprinkle each galette with cracked black pepper, if using.