Moroccan galettes

Ingredients

• 2 Eggs (medium-sized eggs)
• 1 Lemon zest (zest of one lemon, optional)
• 1 pinch Salt
• 2 tablespoons Honey
• 11 g Baking powder
• 150 g Sunflower oil
• 1 packet Vanilla sugar (packet)
• 130 g Granulated sugar (can be reduced to 100 g to taste)
• 450 g Type 45 flour
• 1 Egg yolk (for glazing)
• 1 tablespoon Milk
• a pinch Instant coffee (for coloring, optional)

Instructions

1. Preheat the oven

   Turn on the oven in convection mode to 180 °C (or 170‑180 °C if your oven does not have a convection function).

   Time: PT5M

   Temperature: 180°C

2. Mix the dry ingredients

   In the large bowl, pour the flour, baking powder, granulated sugar, vanilla sugar and the pinch of salt. Mix with a whisk until everything is homogeneous.

   Time: PT5M

3. Incorporate the wet ingredients

   Add the eggs, honey, sunflower oil and lemon zest (if using). Whisk vigorously until you obtain a smooth, slightly emulsified batter.

   Time: PT5M

4. Rest the batter (optional)

   Let the batter rest for 5 minutes at room temperature so the flour hydrates slightly.

   Time: PT5M

5. Shape the galettes

   With slightly dampened hands, scoop dough balls of about 25‑30 g (or 35 g if you like them larger). Flatten lightly between the palms or with a finger.

   Time: PT10M

6. Prepare the glaze

   In a small bowl, beat the egg yolk with the tablespoon of milk and a pinch of instant coffee (or cocoa) to obtain a golden color.

   Time: PT3M

7. Brush and decorate

   Using the brush, brush the top of each galette with the glaze, then draw light patterns with a fork (cross, zigzag, etc.).

   Time: PT2M

8. Baking

   Place the tray in the oven and bake for 15‑20 minutes until the galettes are golden and slightly risen.

   Time: PT20M

   Temperature: 180°C

9. Cooling

   Remove the galettes from the oven and let them cool for 10 minutes on the rack before serving or storing.

   Time: PT10M

Nutrition Facts

Calories

639

Protein

15 g

Carbohydrates

86 g

Fat

26 g

Fiber

2.5 g

Ingredient Substitutions

• Instead of Lemon zest: orange zest, lime zest
• Instead of Honey: maple syrup, agave syrup
• Instead of Baking powder: baking powder, baking soda (½ tsp) + cream of tartar
• Instead of Sunflower oil: vegetable oil, rapeseed oil
• Instead of Vanilla sugar (packet): vanilla extract (½ tsp), sugar + ½ tsp vanilla extract
• Instead of Granulated sugar: cane sugar, coconut sugar (reduce the amount)
• Instead of Type 45 flour: all-purpose flour, whole wheat flour (adjust water amount)
• Instead of Egg yolk (for glazing): whole beaten egg, milk + sugar (for a vegan glaze)
• Instead of Milk: almond milk, water
• Instead of Instant coffee: cocoa powder (for a brown hue), none (the glaze is enough)

Equipment Needed

• Large mixing bowl
• Whisk (or hand mixer)
• Kitchen scale
• Measuring spoons
• Baking sheet
• Parchment paper
• Oven (convection)
• Kitchen brush (optional)
• Fork (for pattern) (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Properly emulsify the oil with the eggs to avoid a greasy batter.
• Do not overwork the batter to keep it light.
• Brush the glaze evenly for a shiny appearance and avoid burnt spots.

Chef Tips from the Video

• Add a small teaspoon of ground anise seeds to the batter for an aromatic variation.
• For a lemon‑free version, replace the zest with extra vanilla extract.
• Using a cookie cutter before baking gives regular shapes and prevents cracks.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Can be frozen for 1 month, then thawed at room temperature.

Room temperature: In a dry place for up to 2 days maximum.

Make-Ahead Tips

• The batter can be kept in the refrigerator, wrapped in plastic film, for up to 24 hours.
• The glaze can be prepared ahead of time and kept refrigerated for 2 hours.