Mes Galettes Normandes Andouille de Vire, Livarot... Recette oubliés de 1950/60 sur Gourmandises TV
Mes GALETTES NORMANDES Andouille de Vire, Livarot... Recette oubliés de 1950/60 sur Gourmandises TV is a medium French recipe that serves 8. 350 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cuisine on YouTube.
Prep: 1 hr 50 min | Cook: 40 min | Total: 2 hrs 50 min
Cost: $106.98 total, $13.37 per serving
Ingredients
- 250 g Buckwheat Flour (traditional Breton buckwheat flour)
- 2 Eggs (large, room temperature)
- 150 ml Whole Milk (full‑fat for richer batter)
- 150 ml Water (room temperature)
- 150 ml Dry White Wine (dry, preferably a Normandy cider or apple wine)
- 1 pinch Salt (sea or kosher salt)
- 5 slices per galette Andouille Sausage (Vire or Guéméné) (smoked pork sausage, sliced)
- 100 g Olive Oil (extra‑virgin, for sautéing onions)
- 0.5 Apple (small Boskoop or any tart apple, unpeeled, cut into wedges)
- 0.5 Onion (yellow onion, roughly chopped)
- 200 g Unsalted Butter (for sautéing onions and sausage)
- 30 g Unsalted Butter (small knob for caramelizing apples)
- 100 g Livarot Cheese (soft washed‑rind cheese, rind removed, cut into strips)
- 30 g Crème Fraîche (for topping each galette)
- to taste Black Pepper (freshly ground)
Instructions
Make the Buckwheat Batter
In a mixing bowl combine the buckwheat flour, two eggs and a pinch of salt. Whisk lightly until a thick paste forms.
Time: PT15M
Add Liquids and Thin the Batter
Gradually whisk in the water, whole milk, and dry white wine (or cider) until the batter becomes smooth, frothy and pourable. If the batter is too thick, thin with a little extra water.
Time: PT10M
Rest the Batter
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1½–2 hours. The longer it rests, the smoother the galettes will be.
Time: PT1H45M
Temperature: 4°C
Prepare the Filling Ingredients
While the batter rests, finely chop the onion, slice the apple into wedges (no need to peel), and slice the andouille sausage.
Time: PT10M
Caramelize the Onions
Heat a pan over low heat, melt a knob of butter with the olive oil, then add the chopped onion. Cook, stirring occasionally, until the onion is soft, golden and lightly caramelized (about 10 minutes).
Time: PT10M
Brown the Andouille Sausage
Add a little more butter to the same pan, then add the sausage slices. Sear each side for 30–40 seconds until lightly browned.
Time: PT5M
Caramelize the Apple Wedges
Add the small knob of butter (≈30 g) to the pan and toss in the apple wedges. Cook over medium heat, turning occasionally, until the apples are lightly caramelized but not mushy (about 5 minutes).
Time: PT5M
Cook the Galettes
Heat a clean non‑stick frying pan over medium‑high heat and melt a small knob of butter. Pour a ladleful of batter, swirling to coat the pan thinly. Cook 1–1½ minutes until the edges lift, then flip and cook another minute. Repeat for all 8 galettes.
Time: PT20M
Assemble and Fold
On each hot galette, place a strip of Livarot cheese, a spoonful of caramelized onions, a few slices of browned andouille, and a few apple wedges. Add a dollop of crème fraîche, season with pepper, then fold the galette like an omelet, sealing the edges. Add a final pat of butter to the pan and let the cheese melt for another minute.
Time: PT5M
Serve
Plate the galettes immediately while hot, optionally garnish with a few extra apple wedges and a drizzle of crème fraîche. Serve with a green salad and a glass of cider.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains dairy, Gluten‑free if certified buckwheat flour is used
Allergens: Egg, Dairy, Gluten (buckwheat may be cross‑contaminated), Soy (if using soy‑based butter substitutes)
Ingredient Substitutions
- Instead of Buckwheat Flour: All‑purpose flour (will change flavor)
- Instead of Eggs: Flax egg or commercial egg replacer
- Instead of Whole Milk: 2 % milk
- Instead of Dry White Wine: Apple cider
- Instead of Andouille Sausage (Vire or Guéméné): Andouille de Guémené, Chorizo
- Instead of Olive Oil: Vegetable oil
- Instead of Apple: Pear
- Instead of Onion: Shallot
- Instead of Unsalted Butter: Margarine
- Instead of Livarot Cheese: Pont‑l'Évêque, Camembert
- Instead of Crème Fraîche: Sour cream
Equipment Needed
- Mixing Bowl
- Whisk
- Frying Pan
- Spatula
- Chef’s Knife
- Cutting Board
- Ladle
- Plate
Critical Steps — Do Not Skip
- Achieving a lump‑free, frothy batter
- Allowing the batter to rest for at least 1.5 hours
- Cooking the galette on a properly heated pan to prevent tearing
- Folding the galette gently after adding the filling
Chef Tips from the Video
- Add a splash of Calvados or dry cider to the batter for an authentic Normandy aroma.
- Use a ladle to pour a consistent amount of batter for evenly sized galettes.
- Leave the rind on Livarot for a stronger flavor, but remove it if you prefer a milder taste.
Troubleshooting
Batter is too thick and does not spread.
Thin the batter with a little extra water or milk, a tablespoon at a time, until it flows easily.
Galette tears when flipping or folding.
Ensure the pan is hot enough before adding batter and keep the batter thin; let the first side set fully before flipping.
Filling is dry or lacks flavor.
Make sure the onions and apples are properly caramelized and the sausage is lightly browned; add a splash of butter or a pinch of salt to the filling pan.
Storage
Refrigerator: Store leftover galettes in an airtight container for up to 2 days; reheat gently in a pan.
Freezer: Not recommended – the texture of the buckwheat crepe changes after freezing.
Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare the batter a day ahead and keep it refrigerated; it improves flavor.
- Caramelized onions and apples can be made up to 4 hours in advance and stored in the fridge.
- Assemble the galettes just before serving to keep the crepes crisp.
Frequently Asked Questions
What is the cultural significance and history of the Norman galette in French cuisine?
The Norman galette originates from the Normandy region of France, where buckwheat crepes have been a staple since the 19th century. Traditionally served for Candlemas, harvest festivals, and family gatherings, it reflects the region’s agricultural heritage of buckwheat, apples, and dairy products.
What are the traditional regional variations of Norman galette within Normandy cuisine?
In coastal Normandy, galettes are often filled with smoked fish or Camembert, while inland versions feature apples, caramelized onions, and local sausages such as Vire or Guéméné andouille. Some families add a splash of Calvados or cider to the batter for extra aroma.
How is a traditional Norman galette served in Normandy?
A classic Norman galette is served hot, folded like an omelet, with a generous spoonful of crème fraîche on top, a grind of black pepper, and a side of mixed green salad and a glass of cider. It is often presented on a wooden board for rustic appeal.
During which occasions is the Norman galette traditionally prepared in French culture?
The galette is especially popular for Candlemas (La Chandeleur), harvest celebrations, and family brunches in Normandy. It is also a comforting winter dish served during festive gatherings and market fairs.
What authentic ingredients are essential for a true Norman galette versus acceptable substitutes?
Authentic ingredients include Breton buckwheat flour, Vire or Guéméné andouille sausage, Livarot cheese, local apples (e.g., Boskoop), and a splash of Normandy cider or Calvados. Substitutes can be any good-quality smoked pork sausage, Pont‑l'Évêque cheese, or a dry white wine if cider is unavailable.
What other Normandy dishes pair well with the Norman galette?
Pair the galette with a simple green salad dressed with a mustard vinaigrette, a bowl of creamy Camembert, or a side of sautéed cabbage. A glass of cold Normandy cider or a light apple cider complements the flavors beautifully.
What are the most common mistakes to avoid when making the Norman galette?
Common errors include a batter that is too thick, a pan that isn’t hot enough, over‑cooking the sausage, and folding the galette before the cheese melts. Follow the resting time for the batter and keep the heat medium‑high for a crisp crepe.
Why does this Norman galette recipe use both milk and dry white wine in the batter instead of only water?
Milk adds richness and body, while the dry white wine (or cider) contributes acidity and a subtle fruity aroma that is characteristic of Normandy cuisine. The combination yields a lighter, more flavorful crepe than using water alone.
Can I make the Norman galette batter ahead of time and how should I store it?
Yes, the batter can be prepared up to 24 hours in advance. Cover the bowl tightly and refrigerate at 4 °C. Give it a quick whisk before using; the batter may thicken slightly and can be loosened with a splash of water.
What texture and appearance should I look for when the Norman galette is properly cooked?
A correctly cooked galette should be golden‑brown on the edges, slightly crisp, and still flexible enough to fold without cracking. The surface will be lightly speckled from the buckwheat flour, and the interior should be tender.
What does the YouTube channel Gourmandises TV specialize in?
The YouTube channel Gourmandises TV specializes in French home cooking, featuring classic and forgotten regional recipes, detailed technique tutorials, and seasonal menus presented by a charismatic host who celebrates French culinary heritage.
How does the YouTube channel Gourmandises TV's approach to French regional cooking differ from other French cooking channels?
Gourmandises TV focuses on rediscovering lesser‑known regional dishes, such as the Norman galette, and combines historical anecdotes with practical, step‑by‑step guidance. Unlike many channels that emphasize modern plating, Gourmandises TV preserves traditional flavors and home‑style techniques.
Last updated: August 21, 2026
