Galettes forestières recipe - Telegraph For the pancakes 125g (4fl oz) plain flour 125g (4fl oz) buckwheat flour 1 tsp salt 300ml (10fl oz) milk 2 large eggs 30g (1¼oz) melted butter groundnut oil, for frying For the filling 65g (2½oz) butter 6 tbsp groundnut oil 4 large onions, very finely sliced 600g (1lb 4oz) mushrooms, field or button 2 cloves garlic, crushed 150g (5½oz) roquefort, crumbled 30g (1¾oz) toasted walnuts, chopped 1 tbsp finely chopped parsley Sift the flours and salt into a bowl and make a well in the centre. In a jug, beat the milk and eggs with 100ml (3½fl oz) water and gradually pour into the well, whisking until completely smooth. Stir in the melted butter and leave to rest for half an hour. Heat 50g (1¾oz) of the butter and 2 tbsp of the oil in a large pan and stir the onions in it. Add 2 tbsp water, then cover the pan and let the onions sweat over a very low heat, stirring from time to time to prevent burning. After half an hour remove the lid and cook for a further half hour, stirring now and then. The onions should darken and caramelise. If they still seem moist and are not caramelising, turn up the heat to drive off some of the liquid. Slice any big field mushrooms and quarter or halve any button. Heat half the remaining oil in a frying-pan and briskly sauté half the mushrooms until golden. They will throw out a lot of liquid - cook it all off. Set aside, and repeat with the rest. Put them all back in the pan, add the garlic and the remaining butter and cook for a couple of minutes. Season well. To make the galettes heat about ½ tbsp groundnut oil in a large non-stick frying-pan. Add half a ladleful of batter and swirl it round to cover the base. The batter is thick so it takes a bit of effort, though the pancake itself should be only slightly thicker than a crêpe. Cook until brown and set underneath then flip and cook the other side. Add a tiny bit more oil for each new pancake. Quickly reheat the onions and mushrooms. Scatter each pancake with onions, mushrooms, cheese, walnuts and parsley. You can fold them in half like an omelette, or fold in the sides to make a square package with the filling peeking out. I prefer the latter.