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Semolina galette with leeks: Stage 7
Place a circle, slightly smaller in diameter than the size of your frying pan, on a sheet of baking paper on a baking sheet.
Pour the mixture into the circle, and smooth with a tablespoon to form a patty about 1.5-2 cm (0.8 inches) thick.
Remove the circle.
Note: If you have a little time, place the baking sheet in the freezer for 1 hour. Once hardened, the galette will be very easy to manipulate and place in the frying pan.
Pour the mixture into the circle, and smooth with a tablespoon to form a patty about 1.5-2 cm (0.8 inches) thick.
Remove the circle.
Note: If you have a little time, place the baking sheet in the freezer for 1 hour. Once hardened, the galette will be very easy to manipulate and place in the frying pan.