The French specialty from Brittany. In order to get the dough so wonderfully thin, it is best to use a crêpe maker or a cast-iron pan.
For the recipe you will need the following ingredients:
For the dough:
200 g gluten-free Heimat flour mix ,
1 pinch of salt,
560 ml water,
1 tsp melted butter, coconut oil or olive oil
For the topping and sauce :
200 ml cream.
Preparation of the galette:
Beat the flour mix, 400 ml water and salt with a whisk or mixer for 5 minutes. Gradually add remaining water.
To fry to prevent sticking : melt the butter, add the egg yolks, stir until homogeneous. You spread this on the crêpes maker or pan before each frying so that the galette doesn't stick because the dough is so thin that it tears.
Grease the crêpes maker/pan generously and heat up well. Always re-grease between the individual galette processes.
The garnish : Press a square in the middle, i.e. use a spatula or kitchen spatula to press the predetermined breaking points on all four sides. Then fill the square with the prosciutto, asparagus and sauce. On top the fried egg, which was previously fried in the pan.