Lentil galette



Preparation : 5 minutes

Cooking : 10 minutes


For 4 people :


  • 100 g of lentil flour
  • 300 g of water
  • 2 cl of walnut oil
  • 60 g of Voatsiperifery pepper Pommery® mustard
  • 2 whole eggs
  • Salt and pepper (at your convenience)
  • 80 g of the Moutarde Royale® au cognac Pommery®
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Lentil Galette, Voatsiperifery pepper Pommery® mustard and the Moutarde Royale® au cognac Pommery®




  • In a salad bowl, combine the lentil flour, a little salt and ground pepper, 60 g of Voatsiperifery pepper Pommery® mustard, the eggs and the walnut oil.
  • Mix with a whisk and dilute with water.
  • Heat a non-stick pan and pour a small ladleful of the preparation.
  • The mixture must bubble up in the pan. If not, heat the pan a little more.
  • Gently turn the cake over and brown the other side.
  • Arrange on a small plate, roll on itself and taste topped with Pommery® Royal Mustard®.
  • You can also make large patties and cut them with a cookie cutter.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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