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Galettes de blé noir: Difference between revisions
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*Take your out of the fridge. | *Take your out of the fridge. | ||
*Heat your pan, grease it. | *Heat your pan<ref>The best pan is a large flat pan with narrow edges/<ref>, grease<ref>Any greasy substance will work to grease the pan, I used salted butter</ref> it. | ||
*Fill the 3/4 of your ladle (depending on the capacity of your pan) | *Fill the 3/4 of your ladle (depending on the capacity of your pan) | ||
*Quickly but softly pour the dough in the pan, in a circular motion. | *Quickly but softly pour the dough in the pan, in a circular motion. | ||
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<b>Bon apétit mes chéri.e.s.</b> | <b>Bon apétit mes chéri.e.s.</b> | ||
== Related images == | == Related images == | ||