Recipe for Buckwheat Galettes with Tian Style and Green Pesto

For the green pesto, peel and remove the germ from the garlic cloves. Wash and thoroughly dry the basil leaves with a paper towel.

Place the basil leaves, garlic, Parmesan, hazelnuts, salt, and pepper in a blender. Blend while adding olive oil in a steady stream until a smooth mixture is obtained, then set aside.

For the topping, slice the zucchini, eggplant, and tomatoes. In a baking dish, alternate layers of zucchini, eggplant, and tomatoes. Drizzle generously with olive oil, thyme, and rosemary. Add crushed garlic cloves. Bake for 20 minutes at 170°C.

For the pancakes, in a mixing bowl, combine the flour and coarse salt. Make a small well in the center and then pour in the water in three or four additions, mixing with a whisk.

Then add the egg; this will relax the dough a bit. Cover the bowl with plastic wrap and let the dough rest (ideally for 4 hours) in a cool, dry place (but not in the refrigerator).

After this resting time, mix the preparation again well. Add a little fresh water if the dough is too thick.

Heat a non-stick pan. Pour a ladle of batter, spread it in the pan, then wait for it to cook on one side before flipping it. Cook all the pancakes in this way.

Fill the crepes with the hot vegetable mixture, add a drizzle of green pesto, and garnish with a few basil leaves.

To finish, enjoy your meal.