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Galettes with eggs and cottage cheese hollandaise sauce

Prep Time10 minutes
Cook Time30 minutes
Resting time30 minutes
Total Time1 hour 10 minutes
Cuisine: French
Servings: 6 pancakes

Equipment

  • 1 baking tray
  • 1 baking parchment
  • 1 glass bowl fitting over a pot or bamboo basket and a little ramekin
  • 1 frying pan
  • 1 bowl
  • 1 whisk
  • 1 spatula

Ingredients

Galettes- batter

  • 100 g buckwheat flour
  • 250 ml oat milk or any other milk
  • 1 egg
  • a pinch of salt
  • frying oil

Galettes- filling and garnish

  • 6 eggs
  • spring onion
  • 150 g green beans optional

Cottage cheese hollandaise sauce

  • 160 g cottage cheese
  • 1 tbsp oat milk if needed
  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • ½ tsp sugar
  • 2 cloves of garlic
  • salt
  • black pepper

Instructions

Galettes- part 1

  • Add flour and salt into a bowl. Crack and egg in and whisk until roughly combined. Start adding milk bit by bit and keep whisking. This is the best way to get rid of lumps effectively. Set on the side for about 30 minutes.

Hollandaise sauce

  • Blend cottage cheese with a splash of milk until smooth. Add lemon juice and 2 egg yolks, pour into a ramekin and put it into bamboo steaming basket. Pour a hot water into a pan and set basket on top of it. Cook for about 15 minutes until sauce has thickened.
  • Add garlic, dijon mustard, salt and pepper and put on the side for when you are ready to serve your galettes.

Galettes- part 2

  • Cook green beans in hot water for about 2-3 minutes and drain, leave on the side.
  • Heat oil in the pan and pour just enough batter to cover the bottom. The first one usually doesn't work out so don't worry if that happens to you, just scrape it off and put it in the bin. Put more oil in fry another pancake, it should be way easier now. Fry for about a minute or two until you see the edges lifting. If you use oat milk the batter will stick to the pan a little bit more and you might need to lift the edges using a spatula. Flip to the other side and cook for another minute. Continue with the rest of the batter making sure to add more oil to the pan after frying each pancake. Half way through frying the pancakes it might be a good time to heat up the oven if you are organised enough to keep few things going on simultaneously. If not, don't worry, focus on pancakes first and move on to the next step later.
    You should end up having about 6-7 pancakes.
  • Heat oven to 180℃. Put a baking parchment on baking tray and place 3 pancakes on top. Crack an egg and fold edges to stop it from leaking. If you have another tray do the same thing with remaining 3 pancakes. Put in the oven and bake for about 7-8 minutes until the whites are set. Egg yolk will look uncooked at first glance but this is the look we're going after anyway- it will be more cooked underneath.
  • Carefully move the pancake from a baking tray to a plate, sprinkle with spring onions, top with cooked green beans and when ready- pour some hollandaise sauce on top. Enjoy your feast!

Notes

This recipe makes about 6 pancakes. You can always make a smaller portion: just change the ratio of flour to milk whilst leaving one full egg.