SMOKED SALMON GALETTE

Description

BUCKWHEAT GALETTE MIX

A TRADITIONAL BRITTANY RECIPE

Add 1kg Dry Mix to 1.25 – 1.5 L of cold water. Add 80ml of vegetable oil or liquid butter. Blend together until there are no lumps for the perfect batter mix.

Pre-heat Crepe Maker to 210-230°. Pour approx 125ml of mix batter onto Crepe Maker, turn quickly with spreader to form perfect circle. Allow to cook for 45 seconds to 1 minute until cooked on bottom side. Cover with butter on one-side. Flip crepe with spatula and repeat on other side. Cover other side with butter. Fold as desired & press down with spatula for several seconds to set hard folds.

-OR-

LUXURY FRENCH CREPE MIX

THE PERFECT MIX

Add 1kg Dry Mix to 1.25 – 1.5 L of cold water. Blend together until there are no lumps for the perfect batter mix.

Pre-heat Crepe Maker to 210-230°. Pour approx 125ml of mix batter onto Crepe Maker, turn quickly with spreader to form perfect circle. Allow to cook for 45 seconds to 1 minute until golden on bottom side. Flip crepe with spatula and repeat on other side.

INSTRUCTIONS

Choose from either lightly sweetened Luxury French Crepe Mix or savoury Authentic Buckwheat Galette Mix.

Spread cream cheese over the crepe after turning over. Add smoked salmon, additional swiss cheese (optional), drizzle fresh lemon and finish with a dressing of dill. Cook for 1-2 mins, fold as desired and serve, with extra dill and lemon wedge.