Buckwheat Galette Chips with Moutarde de Dijon Pommery®

Serves: 4 • Prep: 20 minutes • Cooking: 1 minute • Difficulty: easy

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Ingredients

• Buckwheat flour: 100 g
• Fine salt: 3 g
• Water: 220 g
• Moutarde de Dijon Pommery®: 80 g

Method: Buckwheat Galette Chips with Moutarde de Dijon Pommery®

• Mix the buckwheat flour and salt, adding the water little by little to avoid lumps.
• Heat a pan or a billig griddle and make thin galettes.
• Cut into triangles, then deep-fry at 180/190°C.
• Drain off any excess oil on paper towel.
• Sprinkle with a little fine salt.
• Serve with Moutarde de Dijon Pommery®.