Galette de Bretagne (Buckwheat Crêpes)

Galette de Bretagne (Buckwheat Crêpes)

This savory breakfast recipe is one of the most famous from Brittany, a region in Western France.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Breakfast

Cuisine French, Mediterranean

Servings 6

Ingredients

  

Crêpe Batter

• 1 cup buckwheat flour
• 1 cup milk
• 1 egg
• ½ tsp salt
• 1 tsp sugar

Toppings

• Fried eggs
• Ham slices
• Gruyere shredded
• Mushrooms
• Chives

Instructions

 

• In a medium-sized bowl, whisk one egg with salt and sugar. Whisk in milk and then buckwheat. Cover bowl with seran wrap and place in refrigerator for a few hours (overnight works too and saves time in the morning).
• After a resting period in the fridge, place a large nonstick pan on medium-high heat with a small amount of sprayed oil. Ladle some batter into the pan and promptly swirl the pan so that the batter spreads out in an even circle.
• Cook for about 30-45 seconds (until started to become golden) and flip to the other side for another 30 seconds or until golden on both sides. Repeat for remaining batter (note that you can store them all on a plate- they won’t stick together).
• Separately fry an egg for every crepe you made. Saute mushrooms and set aside.
• When everything is complete, set large pan back on the stove on low heat and add a crepe. Sprinkle over shredded gruyere, then place two half pieces of ham, then the fried egg in the middle. Fold over the sides of the crepe, creating a square (may have to hold them there for a bit until they stick). Finally, serve topped with mushrooms and chives.

Keyword Cheese, Crepes, Eggs, Ham

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