Whole Wheat Savory Galettes with Cashew Cream and Sauteed Vegetables

French Galettes: Background and Characteristics

Crepes are a memory from my school days. They’re easy to find at night markets and street stalls tucked down little alleys. To suit Taiwanese tastes, the crepes we usually eat are crispy and filled with all kinds of cheese, ham, corn, and so on: Taiwanese-style crepes. French crepes actually come in both sweet and savory versions! Sweet crepes aren’t hard to find, and I had them a few times while traveling and studying in Europe. But the savory galette I once had at Passion, a French restaurant in Hong Kong, is the one I can’t stop thinking about. Passion’s galette has its four sides folded inward, with egg or ham in the middle, and the galette itself has a slightly buttery flavor.

The difference between a crepe and a galette

Sweet French pancakes are usually called crepes, and savory ones are called galettes. Galettes are generally made with buckwheat flour, eggs, milk, butter, and so on, and may be filled with meat, egg, cheese, vegetables, and more. This article has a pretty interesting explanation of the difference between a crepe and a galette. ➢ France: What Is The Difference Between a Crêpe and a Galette? The New York Times also ran a story about a homestyle galette ➢The Galette Recipe One French Creative Director Grew Up On

I always think learning the history and stories behind food is the most fun part!

Because I missed Passion’s galettes so much, I decided, as someone brand new to plant-based eating, to use them as inspiration for a high-fiber, low-fat whole wheat galette! My version is different from the authentic French one, and the texture isn’t crispy like the Taiwanese kind; it’s soft and fluffy with a little chew. Buckwheat flour isn’t very easy to find, so I made whole wheat galettes. To give them more texture I used half whole wheat flour and half oat flour, but if you don’t want the extra hassle, you can use the same total weight of all whole wheat flour or all oat flour. I also added a little ground flaxseed, because it helps bind the batter and also provides omega-3 and omega-6 polyunsaturated fats. Then I added almond milk and a bit of salt.

Instead of butter for a smooth, creamy layer on the galette, I used a healthier cashew cream. Cashews are also a source of healthy fats. Blend soaked cashews with a little almond milk, Dijon mustard, and salt. Don’t underestimate this cashew cream! It looks simple, but it’s even richer and more layered than butter! Finally, on top of the cashew cream I added black pepper mushrooms and bell peppers and onions sauteed until soft and sweet, then sprinkled on sesame seeds. Adding different vegetables not only brings different textures but also makes it more filling.

You can make a big batch of these whole wheat galettes at once and freeze them. When you want one, just thaw and reheat; they taste just as good as freshly made, and it’s quick and convenient. Add your own favorite toppings for variety (sometimes I sprinkle on a few chopped nuts or sesame seeds). This non-traditional whole wheat galette is healthier, and I promise once you try it, you’ll want it again and again!!

Ingredients for Whole Wheat Galettes with Cashew Cream and Vegetables

Whole wheat galette ingredients

Whole wheat flour & oat flour - In this recipe I used half whole wheat flour and half oat flour. If you don’t want the hassle, you can use all whole wheat flour, or all gluten-free oat flour. Of course, if you can find buckwheat flour, it’ll be even closer to the French texture. Ground flaxseed - It absorbs water easily, so once mixed with liquid it acts like an egg and helps the batter hold together. If you don’t have ground flaxseed, you can leave it out. Don’t worry, I’ve tried it and it still works. Almond milk - You can also use oat milk or another plant milk. Salt *If you don’t have a nonstick skillet, you may need to spray on a little oil when cooking the galettes.

Rich cashew cream

Cashews - Soak in water for 4 hours, or in boiling hot water for about 20 minutes. Almond milk - You can also use oat milk or another plant milk. Dijon mustard - Or another mustard; whole-grain mustard works too. Salt *Besides cashew cream, protein-rich hummus is also super delicious with these! You can check out the hummus recipe I shared before ➢ Making classic hummus from dried chickpeas

Sauteed mushrooms and vegetables

Onion & garlic - For aromatics; add as much as you like. King oyster mushrooms - You can also mix in other mushrooms. I’ve used beech mushrooms, button mushrooms, and even wood ear (cut the wood ear into small pieces). Bell peppers - Red and yellow bell peppers cut into strips, or mini sweet peppers, etc. Sesame seeds - For garnish; you can also garnish with nuts or chopped scallions. *You can use whatever vegetables you like. I’ve used kale, spinach, tomatoes, corn, and more.

Steps for Whole Wheat Galettes with Cashew Cream and Vegetables

Making the rich cashew cream

1. Soak the cashews in room-temperature water for at least 4 hours, or in 100°C (212°F) boiling water for at least 20 minutes.
2. Put the softened cashews in a food processor, add the almond milk, Dijon mustard, and salt, and blend until smooth.
3. If it’s too thick, slowly add more almond milk as needed until it has a spreadable texture.

Making the sauteed mushrooms and vegetables

1. Spray a little oil in a skillet. Once hot, add the onion and garlic and saute until fragrant and the onion is translucent.
2. Next, add the bell peppers and cook through. If you like them sweeter, cook them a little longer; as the peppers soften and release their juices, they get sweeter. If you like them crunchier, cook them for less time. Season with salt and black pepper and set aside. Then add the king oyster mushrooms, cook them through the same way, season with salt and black pepper, and set aside.

Making the whole wheat galettes

1. Add the whole wheat flour and oat flour (which is just old-fashioned oats ground into a powder in a food processor), salt, and ground flaxseed to a large mixing bowl and stir with a fork.
2. Then add the almond milk and stir until the batter is smooth with no lumps. If you want thinner galettes, add a little more almond milk for a thinner batter. If you like them thicker, use a little less almond milk so the batter is thicker.
3. Heat a large skillet over medium-high heat and spray in a little oil. Pour in a large spoonful of batter and use the back of the spoon to gently spread it outward in circles.
4. Cook about 3 minutes on the first side (the edges will look slightly dry), then flip and cook another 2-3 minutes and remove. Repeat until all the batter is used up.

Assembling everything

1. Place a galette on a plate, spread a thick layer of cashew cream on top, then add the sauteed vegetables and sprinkle with sesame seeds. Done.

How to Store Whole Wheat Galettes

Let the galettes cool to room temperature, separate them with parchment paper, and put them in an airtight zip-top bag. They keep in the fridge for up to 5 days, or in the freezer for 3 months.

When you want to eat them, take them out ahead of time to thaw at room temperature, then just warm them in a skillet to enjoy warm whole wheat galettes.

How to Store Cashew Cream

Cashew cream keeps in an airtight container in the fridge for 4-5 days, or in the freezer for six months. Just thaw it at room temperature before using.