Galettes de blé noir

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This recipe was written and sent by Nolwenn Saläun.

“Cramaillotte, the golden “dandelion honey”, comes from the word “cramaillot”, which designates dandelions in the french dialect of the Franche-Comté region. This region borders the french Jura mountains, of which the pastures are covered in spring by these familiar yellow flowers.”

Morgane Tocco

About Dandelions

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A bunch of foraged dandelions ready to be turned into marmalade

Fortunately, dandelions are plentiful in many parts of the world, and it won’t take you too long before you can gather hundreds of these flowers. If you’re simply curious or have guests to feed, you can consider using the leaves, buds and roots as well. The firsts will make a perfect spinach substitute when cooked, the second are great pickled or sautéed, and the third, when dried, can be turned into a tea which can contribute to a healthy liver. Dandelion is used in traditional medicine from North America to China, and its latex, a white fluid flowing through its stem, can be refined to make a natural rubber.

There are no reason to be shy about foraging dandelions, as all the Taraxacum sub-species are edible; but to be totally sure, check if the smooth leaves have this distinct sharp tooth shape, lobed at the end. As a matter of fact, “dandelion” refers to “dent de lion”, meaning “lion’s tooth” in french.

Just like for the nettle plant, the dandelion is a free food which does not call on the use of farmed land nor the input of artificial pesticides, so help yourself!

The recipe

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A jar of dandelion marmalade

Ingredients

For approximately 8 galettes: 200g of buckweat flour (preferably made in Bretagne) A pinch of salt 50ml of water A sip of local beer or dry cider (if desired)

For the filling: Cheese finely grated 1 onion finely chopped 1 leek finely chopped A pinch of spice of your choice A pinch of black pepper

Process

For 8 galettes:

• Assemble 200g of flour, a touch of salt and 50mL of water to produce a rather liquid batter.
  For those who need a pretext to open a beer, you can add a sip of it in your preparation.
• Leave to cool in the fridge for 1 hour to 1 night.

In the meantime prepare the filling

For the filling:

• Finely chop the onion and the leek. You can use as much onion as you like, I used 1/2 of a big one for 1 leek.
• Grate the cheese (Emmental or any other leftover cheese in your fridge. We Bretons, like cultural frictions so I used the end of my Parmesan).
• Fry the onions and leek, reserve for later.

When ready to compose, prepare your pan.

Any greasy substance will work, I used salted butter. Tip: the best utensil is a large flat pan with narrow edges.

• Take your out of the fridge.
• Heat your pan, grease it.
• Fill the 3/4 of your ladle (depending on the capacity of your pan), and quickly but softly pour the dough in the pan, in a circular motion.
• Handle the pan in the same way to spread the dough, circularly and equally.
• Let it heat a bit, had the cheese, let it heat up a bit, add the onions and leek.
• Let the crêpe form frim up and then fold at your convenience
• Add a pinch of pepper
• Serve the first lucky guest.

Bon apétit mes chéri.e.s.

Related images

• Nolwenn galettes 1.png
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