Breton galette with chicken in cream and mushrooms. A very popular French dish. The biscuit has a square shape. Mandatory component-buckwheat pancake. And filling a wide array of meat, fish, eggs, cheese, vegetables... I suggest you try to cook the so-called Breton gallete complete-with chicken and mushrooms. Very satisfying, gentle and fragrant!
The first step is to prepare buckwheat pancakes-the basis for biscuits.
If the house was not buckwheat flour-trouble is easy to help.
Grind in a coffee grinder so much, so much we need-it's a matter of minutes. Sift the flour through a fine sieve.
Mix both types of flour.
Add milk, a pinch of salt and 1 egg.
Leave the dough to infuse for about 1 hour. Add water as thickening-the dough should be quite liquid, but so that you can easily fry pancakes.
While the dough is gaining strength-prepare the filling.
Cut into pieces chicken and onions-fry them in oil.
Cut into halves and add mushrooms to the chicken.
Pour all the cream, simmer until tender under the lid. To taste salt.
In the dough before baking, add literally 1 tablespoon of vegetable oil. Grease the pan only before the first pancake.
Fry in a dry pan pancakes-moderately thin.
Here's a pile turned out.
On each hot pancake put a bit of cheese...
Generated from damn square - wrap and semipaved corners. Serve hot biscuits to the table. Sprinkle each pepper.
I used a mixture of peppers.