Ingredients for 3 pancakes
- 250 g of T45 flour + extra flour for the surface
- 240 ml boiling water + 1 glass at room temperature
- 60 ml of a mixture of half-vegetable oil, half-toasted sesame oil
- 3 tbsp. at s. finely chopped spring onions
- salt
- neutral vegetable oil for cooking
Ingredients for the sauce
- 2 tbsp. at s. soy sauce
- 2 tbsp. at s. rice vinegar
- ½ tsp. c. minced fresh ginger
- 2 tbsp. c. sugar
The preparation
Place the flour in a food processor or in a mixing bowl. Gradually add the trickle of boiling water while mixing. Add water at room temperature if necessary (spoon by spoon) so that the mixture forms a mass. Knead the dough for a few minutes on a floured surface. Form a ball. The texture should be somewhat sticky, elastic and smooth. Place the ball in a bowl, then cover it with a damp cloth. Let it rest for at least 30 minutes at room temperature or overnight in the refrigerator.
With well floured hands, divide the dough into three equal parts and form small smooth balls. Make the puff pastry with the first ball (leaving the others under the linen): knead it then roll it out on a floured surface into a thin disc. Using a brush, spread a thin layer of oil on the disc. Roll the disc on itself. Stretch it and flatten it slightly, then roll it up to form a tight snail, wedging the final end under the underside.
Flatten the snail with the flat of your hand, then use the rolling pin again to form a disk of about 20 cm. Spread a new layer of oil with a brush, add salt and 1 tbsp. at s. of spring onion. Roll up the whole, then form a snail (without flattening). Repeat the operation with each piece of dough. Spread the remaining oil with a brush on the snails, then cover them with plastic wrap. Leave to rest in the fridge for at least 1 hour. Combine sauce ingredients and set aside.
After resting, flatten each snail with the palm of your hand, then with a rolling pin to form a 20 cm disc. Heat a non-stick pan, place the galette in it, lowering the heat. Turn every 2 mins, until crispy on the outside (approx. 8 mins). Once cooked, place the galette on absorbent paper, cut it into 6 portions and serve with the sauce.