Mainly in the south of Limousin.
This Saracen galette is a grey/beige crepe measuring 25cm in diameter. It has an airy appearance, slightly acidic taste and a soft, moist texture.
The batter is made from 400g Saracen flour, 100g wheat flour, 10g yeast, 1.3 litres water and 15g salt.
This galette can be eaten on its own, spread with cheese or potted meat, as a bread accompaniment to creamy sauces or even as a dessert by adding cherries to the batter during cooking. Eaten on its own, spread with honey or garnished with grillons, the galetou is a traditional regional dish. In Corrèze, it is called a tourtou. It is a thick crepe made from black or Saracen wheat. Originally considered to be a poor person’s food, it now makes an excellent accompaniment to aperitifs.
