Cheese wafers (Galettes au fromage) from Mastering the Art of French Cooking, Volume One (page 197) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • aimeekitty on March 26, 2025

    I really enjoyed these.

  • Lindacakes on August 26, 2012

    The ratio of flour to butter and cheese is quite off. I would double the flour to start. Watch them carefully as it is easy to let them get too done and it shows up in the flavor. A hit with guests, but test before they arrive and have the pans ready to go in the oven -- they are time-consuming to make on the spot but delicious warm.

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