☆Galette Bretonne à L’Andouillette de Guémené☆

Hello everybody, it's Jim, welcome to our recipe page. Today, we're going to make a special dish, ☆Galette Bretonne à L’Andouillette de Guémené☆. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

☆Galette Bretonne à L’Andouillette de Guémené☆ is one of the most popular of recent trending meals in the world. It's simple, it's fast, it tastes delicious. It's appreciated by millions daily. They are fine and they look wonderful. ☆Galette Bretonne à L’Andouillette de Guémené☆ is something which I've loved my entire life.

Many things affect the quality of taste from ☆Galette Bretonne à L’Andouillette de Guémené☆, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ☆Galette Bretonne à L’Andouillette de Guémené☆ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make ☆Galette Bretonne à L’Andouillette de Guémené☆ is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can have ☆Galette Bretonne à L’Andouillette de Guémené☆ using 14 ingredients and 6 steps. Here is how you cook that.

#chandeleur #crepes

Ingredients and spices that need to be Take to make ☆Galette Bretonne à L’Andouillette de Guémené☆:

1. 6 oeufs
2. 500 g farine de sarrasin
3. 1 litre d’eau
4. 1 càc d’huile de tournesol
5. Sel
6. Poivre
7. Pour la garniture :
8. 6 andouillettes de Guémené
9. 200 g champignons bruns
10. 1 càs moutarde à l’ancienne
11. 2 càs crème fraîche
12. 1 noisette de beurre
13. 1 botte persil frais
14. QS jaune d’œuf

Instructions to make to make ☆Galette Bretonne à L’Andouillette de Guémené☆

1. Préparer la pâte à crêpes :
   Fouetter les œufs avec l’huile
   Assaisonner. Ajouter progressivement et en alternance, la farine et l’eau.
   Laisser reposer la pâte 30 minutes minimum au frais
2. Pour la garniture :
   Éplucher les champignons (ou les brosser pour les nettoyer) les émincer. Couper les saucisses en petits morceaux
3. Faire revenir les champignons et les andouillettes dans le beurre. Ajouter le persil, laisser cuire en remuant de temps en temps. Ajouter la moutarde et la crème
4. En parallèle, cuire les crêpes :
   Graisser légèrement une crêpière et verser une louche de pâte. Etaler pour recouvrir la surface. Cuire 1 minute par face
5. Montage à l’assiette :
   Verser 1 grosse cuillère de préparation à l’andouillette au centre de la crêpe. Plier les bords de façon à obtenir un carré. Déposer un jaune d’œuf au centre et servir sans attendre
6. Déguster avec une bonne salade 🤤

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