The term galette refers to various free form flat cakes and tarts in French terminology. These tarts can be prepared with a short pastry, puff pastry or even a batter similar to crpe batter. Crpes are mostly served with sweet fillings and flavours and if the same batter is used for galettes, it is often paired with savoury fillings and flavours. These galettes are often referred to as Breton galettes as it originates from the region of Brittany.
I often make sweet galettes with fruit like apples, pears or peaches, but it’s just as delicious with berries or cherries that arefirst cooked to a compote. Savoury galettes can be served with just about anything you can think of. I love pairing fruit and cheese together and adding fresh herbs for extra flavour and toasted nuts for texture.
This batter recipe is a great one to keep somewhere in the kitchen, because it can be easily mixed and used over weekends for breakfast and brunch.