Galette Saucisse
Ingredients
For crêpes
- 80 g buckwheat flour
- 80 g all-purpose flour
- ½ tsp salt
- 2 eggs
- 225 ml milk
- 30 ml water
Filling
- 5 pork sausages
- 3 onion
- ½ Tbsp sugar
- salt to taste
- pepper to taste
- ½ Tbsp fennel seeds optional
- butter
- dijon mustard
Instructions
For crêpes
- Put all the ingredients into a bowl and whisk together until combined. Let rest for an hour.
- Heat up a non stick frying pan, put a little bit of butter onto it. Cover the pan with the melted butter en ladle in just enough of the batter to cover the pan. While pouring in the batter, tilt the pan to make sure the batter spreads easily over the bottom of the pan. These pancakes should be as thin as possible so don't overfill your pan with the batter.
- When the batter of the pancake is 'dry' on top you can flip the pancake and let bake for another 30 seconds to a minute before transferring the pancake to a plate.
- Repeat the process till you're out of batter. Stack the pancakes on top of each other as you're baking. Set the pancakes aside while you work on the filling.
For filling
- Chop the top and the root of the onions off. Cut the onions in half and remove the skin. Slice the onions in thin slices.
- In a casserole, melt some butter on a medium high heat. Put in the sliced onions and stir to coat all the onions with butter. Slowly let the onions glaze, turn translucent and eventually turn brown and caramelize. When the onions start to caramelize and turn brown, add the sugar. Season with salt and pepper to taste. Once the onions are caramelized, turn off the heat and transfer the onions to a bowl and set aside.
- In the same casserole add a little butter and melt over a medium heat, add the fennel seeds and the sausages. Cook the sausages turning them every few minutes till they're nice golden brown on all sides. Keep turning them for roughly 12 minutes. each sausage is different so yours might take a little longer or a little less time to cook Make sure they're really hot and thoroughly cooked through and that no pink remains.
- When the sausages are done, turn off the heat.
Assembling
- Take your pancake and spread some mustard over the pancake (or alternatively you can put some on the sausage itself).
- In the middle of the pancake put your hot sausage and put some caramelized onions on top.
- Wrap the pancake around the filling. Pull up the bottom over the filing first and wrap the sides around it to ensure nothing falls out at the bottom of the sausage. Serve immediately.
Notes
Recipe inspired by Cakies by Rachel