A galette iron is a specialized kitchen tool used to make thin, round flatbreads called galettes. Galettes originated in France and are a staple in French cuisine, but galette irons allow home cooks to easily make them at home.
What is a galette?
A galette is a very thin, round, flatbread or pancake made from buckwheat flour. The dough is spread very thin in a galette iron to produce a crispy and delicate pancake. Galettes are a specialty of Brittany, France, where buckwheat flour, known as blé noir in French, is commonly grown and used.
Traditional Breton galettes are savory and made solely from buckwheat flour, water, and salt. They have a lovely nutty flavor from the buckwheat flour. Fillings like ham, cheese, eggs, mushrooms, onions, spinach, and tomatoes are often wrapped inside a galette and then cooked on the galette iron. Sweet galettes made with wheat flour, butter, eggs, and sugar are also popular. Fruits like apples, peaches, blueberries, and strawberries are used as sweet fillings.
Galettes make a simple, tasty meal and are traditionally served with cider. They are a beloved specialty in Brittany, with entire creperies dedicated to serving savory buckwheat galettes and sweet crepes. Galettes are naturally gluten-free when made with buckwheat flour and provide a nutrient boost from the whole grains.
What is a galette iron?
A galette iron, also sometimes called a palet breton, is a specialized cooking tool designed specifically for making thin, round galettes. A galette iron consists of two round, flat cooking plates connected by a long handle. The plates can be closed together and then heated over a stove burner or open fire to cook the galette.
The plates are concave and have shallow, rounded sides to keep the batter contained in a thin, even layer. Smaller galette irons may be about 6 inches in diameter while larger ones are 8-10 inches across. They are made from cast iron or steel and may have a non-stick coating.
To use a galette iron:
- Heat the iron over medium heat until hot.
- Brush the inside of the plates lightly with butter or oil.
- Pour or spread a small amount of galette batter onto one plate, then close and lock the iron.
- Cook for 2-3 minutes per side until lightly browned.
The galette is cooked through direct contact with the hot iron plates, resulting in a thin and evenly browned crust. Opening the iron to turn and check doneness is quick and easy. The concave shape contains the batter neatly.
Benefits of using a galette iron
There are several advantages to using a galette iron rather than a skillet or griddle to make galettes:
- Ideal shape and size: The thin, round shape of the iron mimics the shape of a traditional galette and contains the batter perfectly without spilling.
- Even browning: The batter cooks evenly due to direct contact with the heated iron surface, preventing hot spots.
- Right thickness: The depth of the iron plates ensures an ultra-thin galette compared to those made in a skillet.
- Easy flipping: The iron can be easily opened, flipped, and closed again with one hand to cook both sides.
- Temperature control: Quick cooking over direct heat allows precise control over browning.
- Portability: Smaller galette irons can be used over a campfire or grill, taking the breton tradition anywhere!
- Fun and authentic: Using the specialized iron makes preparing galettes a more engaging, traditional cooking process.
While galettes can be made using a skillet or crepe pan, the galette iron makes the process much easier and produces a thin, evenly cooked bread true to the classic French creperie style.
Types of galette irons
There are a few variations of galette iron designs:
Basic round iron
The traditional style is a simple round iron with shallow concave plates connected by a long handle. It may have a removable wooden grip on the handle. These are classic cast iron galette irons used for centuries in Brittany.
Electric galette maker
Electric galette makers have heated concave plates, either round or square. Some have adjustable heat and timer settings for more control. These are a more modern take but still replicate the quick cooking of the traditional iron.
Poffertjes pan
A poffertjes pan is similar to a galette iron but has multiple shallow concave indentations rather than flat plates. It is used to make poffertjes, small fluffy Dutch pancakes. A poffertjes pan can also be used to make multiple mini galettes at once.
Tortilla press
A tortilla press has two flat square plates rather than round concave ones. But it operates similarly by pressing and heating the dough. A tortilla press can be improvised to make square galettes.
How to make classic buckwheat galettes
Making authentic Breton-style savory galettes at home is very easy with a galette iron. Here is a basic recipe:
Ingredients
- 2 cups buckwheat flour
- 1 cup water
- 1/2 tsp salt
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the buckwheat flour and salt.
- Add the water and stir until a smooth, thin batter forms. It should be the consistency of heavy cream.
- Heat up the galette iron over medium heat. Brush the inside lightly with butter or oil.
- Pour in 3-4 tbsp of batter, close the iron, and cook for 2-3 minutes until lightly browned.
- Open the iron, flip the galette, and cook another 2 minutes on the other side.
- Repeat with remaining batter, brushing the iron with butter as needed between galettes.
- Serve the savory galettes warm with desired toppings and fillings.
The batter comes together quickly and easily. The key is to spread it very thin across the hot iron, so you get the iconic lacelike Breton galette crust. topped with ham and cheese, or mushrooms, spinach, and a fried egg.
Tips for using a galette iron
It takes a little practice to master making perfect galettes, but these tips will help:
- Keep the batter thin – too thick and they won’t cook evenly.
- Ensure the iron is hot before adding batter – preheat it well to prevent sticking.
- Brush with just a little butter or oil – too much will make the galettes greasy.
- Flip promptly once the bottom browns – the first side cooks faster.
- Adjust heat as needed – lower heat if they brown too quickly.
- Make extras – once hot, the iron cooks them fast so make several batches.
- Add fillings after cooking – fill and fold once galettes are cooked.
With a few tries, you’ll learn how your batter and iron heat work together for perfectly baked, crispy, flaky galettes.
How to care for a galette iron
Galette irons should be cared for like other cast iron or steel cookware:
- Seasoning – Season a new galette iron by coating it lightly with oil and heating in a low oven to seal and protect the metal.
- Cleaning – Clean by scraping off any residue and wiping with a small amount of oil. Do not wash with soap which can remove the seasoning.
- Storage – Keep stored with the plates lightly coated in oil to prevent rust.
- No metal utensils – Use only wood or silicone tools to prevent scratching the surface.
- Even heating – Ensure the iron heats gradually and evenly to prevent warping.
With proper seasoning and care, a galette iron will provide many years of service and delicious homemade galettes!
Fun flavors and fillings for sweet and savory galettes
One of the joys of making galettes is the endless possibilities for creative flavors. Here are some fun fillings to try:
Savory fillings:
- Ham and Gruyere
- Caramelized onions, bacon, and goat cheese
- Spinach, tomatoes, and feta
- Braised mushrooms with thyme
- Roasted vegetables with pesto
- Curried chicken with raisins and almonds
- Chorizo, peppers, and manchego
- Smoked salmon and dill cream cheese
Sweet fillings:
- Lemon curd with blueberries
- Strawberries and whipped cream
- Bananas and nutella
- Apples and caramel
- Toasted almonds and chocolate-hazelnut spread
- Raspberries and vanilla pastry cream
- Pears and brandy caramel sauce
- Mashed mixed berries
Fillings can be layered inside the galette before cooking or used as toppings after. Get creative with seasonal ingredients or family favorites!
Galettes around the world
While galettes originated in the Brittany region of France, similar flatbread dishes made on round griddles or irons are enjoyed worldwide:
| Country | Flatbread | Description |
|---|---|---|
| Mexico | Tortilla | Thin corn or flour flatbread cooked on a flat griddle or comal. |
| India | Roti | Round whole wheat flatbread cooked on a tava griddle. |
| Ethiopia | Injera | Sourdough flatbread baked on a mitad or mogogo pan. |
| Norway | Lefse | Potato flatbread cooked on a large griddle called a takke. |
| Scotland | Bannock | Rustic griddle-baked oat flatbread. |
| Netherlands | Poffertjes | Tiny fluffy pancakes made with a poffertjespan. |
The use of specialty griddles and irons to cook thin, rounded flatbreads is clearly an enduring tradition across cultures!
Popular brands of galette irons
There are a several excellent companies crafting high quality galette irons for home use:
Matfer Bourgeat
A renowned French cookware company that handcrafts classic round galette irons in Normandy, France. Available in 9 and 11 inch diameters.
de Buyer
This French brand offers the “Galette des Rois” iron in 7 and 10 inch sizes with beechwood handles.
Lodge
The well-known American cast iron cookware company makes an affordable pre-seasoned 7 inch round galette/crepe iron.
Nordic Ware
Known for bakeware, Nordic Ware produces cast aluminum crepe and galette pans with nonstick coating and plastic handles.
Conclusion
With its specialized concave shape, the galette iron produces perfectly thin, round galettes and brings an authentic touch to homemade French cooking. Beyond Brittany, similar iron griddles are used worldwide to make regional flatbreads. The simplicity of mixing flour and water into a quick batter makes the galette iron the ideal tool for impromptu homemade meals.
From savory buckwheat galettes to sweet dessert crepes, the combinations of fillings are endless. With the right batter technique and a well-seasoned pan, the galette iron unlocks simple, delightful homemade flatbread cuisine.