Nice demonstration of "galettes at home". Also note that the batter is best if you whisk in lots of air (so that air bubbles show) and let it sit and ferment in an air-tight, cool (refrigerated) container for at least 4 hours. See how white your galette was? If you let the batter ferment a little, it would have a more ideal golden colour as well as have a slightly better taste. Also, no need to wipe that "excess" butter off when you're reheating the galette. Along with "quality has a quantity all its own", my other line is "if it doesn't have butter, it's probably not Breton". ps: Two more hints: you'll probably get a better result if you put the egg down first, let the white cook, THEN melt the cheese and add the ham. Also, if you press the edge of the spatula down where you want the galette to fold, it'll crease a lot easier along the line you've just pressed. Love your channel. Lots of stuff here I wouldn't have had a clue how to make. Thanks for sharing.

This is it! Approved by a local. This is the true recipe.

Excellent simple, traditional recipe. Remember having these made exactly the same on a quayside in Brittany. Perfect. Thank-you.

so refreshing to have someone who gives such a light and easy to make recipe, in contrast to the French Breton pedantic chefs....Thank you !

Thank you so much for sharing this recipe. The video is very nice and you explain like a pro. Good job!

That looks absolutely delicious!

😱 my husband and his family is from Brest and this was exactly how they made their crepes.. so delicious.. will be making for breakfast tomorrow ❤

Just returned from France and enjoyed the Breton Crepe. Can not wait to try this!

simple, clear and useful instructions. thank you!

Beautiful and looks so tasty!!

havent had a galette de bretagne since i was in renne in 2010..looking forward to trying it again..thanks for the video 😁😁

Oooh!! I love galettes!! Had them all up and down the Brittany area when I was there many many years ago. My absolute favourite one was a lemon chicken and salad one I had on St. Malo. I didn't really enjoy the breakfast ones much. I had bought the flour but my batter flopped miserably. It was just a gloopy mess and I never bothered with it again. I'm going to see if I can get hold of some buckwheat flour soon and give it another go with your wonderful instructions. Thank you Ms Butterfly!! :-D

I grew up eating buckwheat pancakes. I can't wait to try this recipe!

Awesome! Making these now!

Thank you for your video. I didn't know the details of how to cook with egg.

This looks amazing and I want to try it for sure, but it's also given me a monstrous craving for Croque Madame...

J'aime ta recette basique Titli !!!

Looks good!

Hey love the food and your personality

lucky me I had this In France with my nephew. yum yum. Now I am ,maken then thanks to you.

that was a really good tutorial, thanks

that looks so darn good!!!!!😍😍😍😍

Awesome!

C'est une belle vidéo. Merci madame

that is the coolest pan I have ever seen

Great tips

I love those! I always eat them when I go to Brittany to see my family :) Nice video, as always :)

I've seen the Breton folk mix it with their hand, where they using a kind of striking motion to fold the mixture in on itself to give the right consistency.

Looks yum. I love turkey ham!

Nice video, ate a lot of galettes while in the sort of "tri-state area" between Normandy, Bretagne and Pay des la Loire. (Studied for a bit i Laval, Mayenne) It´s always good to have an actual video showing how to make galettes. Personal favorite is Galette Nordique with smoked salmon, sour cream and chives.

Thanks for the very easy and helpful recipe, only the first one went in the bin.

Hi Titli! Great video! I love seeing the technique for getting gallettes. And the warning for common mistakes. Just wondering, what is this reference to people needing info on alcohol content all the time? What group does that? I've gotten used to all the allergy and vegan warnings, but I never heard that one.

Nice food recipe titli

Merci pour la galette ! Looks fine, perhaps add some mushrooms too ... yum !

Great ! Thank you .

Had Titli not said she used turkey ham, there must have been somebody who write something like: This recipe does not contain wine, beer or liqueur, BUT it does contain ham.

I had to lol at your "no alcohol" bit after the comments on your last video

MMmmMMMM, That is something I will defenetly try. I love Curry and spicy food, ALOT, but im not allowed to eat to much potassium, and I need to eat alot of proteins, (Kidney failure) do you have any suggestions? I have searched the web, but I found very few recipies that works for kidney patients :/

Hmmm... scrumptious. :)

i love the more unusual recipee from around the world it educates me allot and you are very funny aunt titly ❤

Hey Titli you should show us how to make lefsa! its a potato pancake thing.

Where did you buy that pan?

Your voice is pure unintentional asmr!

Cool recipe Titili. Only thing I know is thicker/smaller buckwheat pancakes served with smoked salmon or caviar ya know. I got to make this some time. I wonder if regular fry pan would work to make crepes. Years ago I went to the Netherlands and also the countries around. I was a teenager then and all I would order in cafe's was what ever version of a ham sandwich I could find. All were eatin with knife and fork and I vaguely remember something like this.

Awsome😋😋😋

Hiya Titli. I really enjoyed this recipe thank you for sharing it with us. I was wondering what are you making for your next episode? And when will you be making it? Thank you very much x

NamaskarTitli ! Félicitations pour cette magnifique galette &... see you soon in Bretagne, you are welcome ! :-)

Nice recipe good snack if dinner is late lol the wine thing got to her from the last video dw titly no one should judge anyone x

Nice dig at the end there. :-)

Her voice is so calming I love this video

Thank you. Quick question...some other recipes i saw, call for eggs and oil. No eggs? Thanks, again.

Théy r nice ..i put ghee and berrie§ on them.

Your voice is perfect for television.

Yum! Can you make the buckwheat crepes a day ahead of time? Or should they be made the same day? Thank you!

Greetings from Los Angeles: You are right, most of my first attempts went into the bin. The remaining batter, I will attempt tomorrow. This time, per your instructions, I will drink alcohol being careful not to include it in the batter. What else do folks in Brittany cook?

Never seen that type of pan before, is that one of those thin castiron crepe pans? I use a heavy pancake castiron pan and I bought a tabletop induction cooker, sadly ic has a small coil on it so I get a hot spot, not good for crepe making, booo.... But its great for every thing else....

Best Intro

And it's gluten free...! Thanks you !

Note that you should cut it with a mcCulloch. Also use motorola premium oil.

These galettes are not only found in Brittany but in Normandy too and are delicious.....isn't it!!!!!!!

All the time? Why do they question anyway? Does it determine if they will make it or not? lol Thanks Titli!

looks yummy, i'm learning to use buckwheat now after a trip to the nutritionist!! Will be trying these insha'allah. What happened to your arm? looks like a super sore booboo :( The things you suffer to help us cook, you little fighter you loool ;) xxx

جميل ماشاء الله . يشبه لحوح اليمن .

Galette (or galeta) is what we in Bulgarian call bread crumbs...Wonder if there's any connection

Hi there, in Canada I found 'dark' and 'light' buckwheat flour, I understand light means it's crushed without the hull of the seed, but what do you recommend? In France they just call it buckwheat flour (farine de sarrasin) without distinguishing, so I wasn't aware that there could be two types. Cheers!

hehehe, nice recipe. Thanks.

Me

@Theycallmefranka0 Titli is british go on her website and look.

Titli you speak ao many languages i'm always so confused about your nationality! Hahaha. Are you british? French? Arabic? Please tell me!

Much like a Puri

I’ve been making these for ages and had no idea they were French or that anyone besides me made them. Lol

I'd appreciate it if you tasted your food at the end. Not because I doubt it being edible... Because sometimes it's pleasing to see and gives a better idea of the textures!

If I wanted to make an alcoholic version, could I use white wine instead of water? ;-) I can see a 'mighty meaty' version of this, with cheese, pepperoni and ham, going down a storm.

Yikes, did you burn your arm?

Oh dear me Titli, as a great admirer of yours I hate to say this, but this recipe made me stamp my foot and tear hair from my bald head. The cider, how could you use water and NOT CIDER !!! Call your piece a galette and I have no problem. But call it a Galette De Bretagne and you will never dare show your face in Nantes. I don´t understand why you cook both sides ? The only way to do it is to cook it one side and then put aside till it is din dins. Then place the uncooked side down and your filling in, that way by the time the unbaked side is done your filling will be warm. A great filling is egg and ham. Raw side down, break an egg on the galette, spread the white around leaving the yolk intact and on with the jambon. When the raw side of the galette is nicely brown fold the sides over, making a nice little parcel and serve. Sent in friendship from an Englishman living in Denmark who lived in Bretagne . Best wishes

Morue

I think I fall in friendship love with you by first view. 😘

Those look gym membership inducingly good.

Titli I ate these pancakes in a crêperie in france and I didn't enjoy them so I came up with a joke it's not a crêperie but a craperie

Titli means butterfly in hindi lol

That's a nasty burn on your arm, are you ok?