Galettes are large savory buckwheat flour pancakes that are mostly associated with Britanny and Normandy in France, where they sometimes even replace bread as daily food. One of the most popular varieties (La complète) is covered with grated Emmental cheese, a slice of ham and an egg, cooked on the galette. The lacy galettes are made in a very similar manner to sweet crêpes, but the difference is that buckwheat crêpes are cooked only one one side.
Galettes des Rois
This type of galette is very different from the above, as it is basically a sweet cake made of puff pastry filled with crème d'amande (almond cream) - a simple mix of butter, sugar, ground almonds, and eggs, more or less in equal parts, or Frangipane - a blend of crème d'amande and crème pâtissière (pastry cream), which is made with eggs, milk, sugar, and flour or cornstarch.
How you do it? You spread the puff pastry into two circles, spread la crème on the first, cover it with the second, score, eggwash, and bake. But do not forget to place the fève in the middle. What's the fève? A little porcelain figure that brings good luck to the one who finds it in their slice of galette. Bonne chance! A very good recipe that I will try myself - here.
Photo Credits: Yuichi Sakuraba, Chatani, Marionlon, Gael Chardon (via Flickr).
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