This week we are making French Galettes. When we went to Normandy we happened on a small cafe in the beautiful town of Honfleur. Looking over the menu there were crepes and there were galettes. Now, I’ve always thought of galettes as a pastry, somewhat like a rustic pie or a thin tart, or something of that nature. But in the north of France, they are buckwheat crepes with savory fillings. They are made on a large flat iron and spread with a wooden tool. When it’s browned on the bottom, it’s flipped and the filling is spread out into a square in the center. At just the right moment the edges are turned in to create a square package. Flipped and buttered and a light sprinkling of cheese, and it’s ready!

Here in Illinois it’s morel season. It involves a leisurely walk in the woods and the thrill of the hunt. Everyone is talking about them…How many did you get? Have you found any?… I’m coming up empty….Candy’s husband found 60 pounds!! With the harvest of the day and French techniques we have created a wonderful meal; the perfect luncheon for a spring day. Add a salad of mixed greens, herbs and edible flowers that are so fresh and bright this time of year and a glass of sparkling cider to wash it all down. Cider is the drink of choice in this region of France.

You will get a few extra crepes, which can easily be frozen. Just layer with parchment paper and slip into a zip bag. They defrost in a matter of minutes. Fill with any leftovers, cheese or roasted vegetables. Ham and cheese is a delicious traditional combination. Warm in a 400 degree oven for a few minutes. A quick lunch anytime. Packaged galettes are available in all the French markets, much like tortillas are in our local grocery stores.

Babies will love some steamed vegetables or meats along with the family. A little herbes de Provence added to the puree is my grandson’s favorite herb blend right now. Perfectly suited to our French meal!

Kids love pancakes and these will make the perfect lunch or supper for them with their own choice of fillings. Take their favorite vegetables, left over chicken or ham and favorite cheese for the filling. Make them a bit smaller and they can pick it up and eat like a sandwich. Get them involved in gathering the ingredients, whisking the batter, and watching as mom or dad add their choices to the filling to the galette.

Wild Mushroom Galettes

Serves 4
Prep time: active, 30 minutes, resting 1 hour or up to overnight

Crepes

1 egg
2 tablespoons butter, melted
1/4 teaspoon salt, or to taste
1/2 cup water
3/4 cup milk
1/2 cup all purpose flour
1/4 cup buckwheat flour

In a bowl whisk together 1 egg, 2 tablespoons melted butter, salt, 1/2 cup water, 3/4 cup milk, 1/2 cup flour, and 1/4 cup buckwheat flour. Cover and let sit for 1–2 hours, or as long as overnight (refrigerated). I have found the longer it sits, the easier it is to coat the pan.

Filling

1 tablespoon butter
1 shallot, minced (or 2 green onions)
1/2 pound mushrooms, sliced, (baby bellas and or morels)
*1/4 ounce dried porcini mushrooms, soaked in 1/2 cup boiling water and minced
salt and pepper to taste
1/4 teaspoon dried thyme (or 3/4 teaspoon fresh thyme)
1 tablespoon brandy (or cider)
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 tablespoons sour cream
1 tablespoon chopped fresh parsley
1 tablespoon butter, melted, or truffle oil (optional, but adds a wonderful woodsy flavor)
3 tablespoons grated Gruyère cheese

To make the filling, melt 1 tablespoon butter in a large skillet. Add 1 minced shallot and cook until tender and starting to brown. Add 1/2 pound sliced mushrooms, salt, pepper and 1/4 teaspoon thyme. Sauté until tender and starting to brown. Add 1 tablespoon brandy or cider and cook until gone. Add the strained mushroom soaking liquid and the minced 1/4 ounce porcini. Simmer for a couple minutes. Add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and cook until thickened. Stir in 2 tablespoons sour cream and 1 tablespoon chopped parsley. Keep warm.

Baking and Assembly

Heat a large non-stick skillet (12 to 14-inch) to medium hot and pour in 1/2 cup batter, swirling pan to cover the bottom with batter. When the edges are dry and browning, and the center is almost dry, flip over. Place about 1/4 cup mushroom filling in the center of the crepe. Fold over the top and bottom and then the sides to enclose the filling. Flip over and cook until heated through and browned on the bottom. Brush with butter or oil and sprinkle with a portion of cheese. Serve warm.

*Place the mushrooms in a measuring cup and pour boiling water up to the 1/2 cup measure. Let soak for 15 minutes. Lift the mushrooms out of the water with a fork. Mince finely. Strain the liquid through a fine sieve and reserve for the sauce.

Serves 4