Galette complète aux légumes – Breton buckwheat galette with vegetables and egg Recipe
This version of the Breton galette is a tribute to vegetables: instead of ham and cheese, the stars are sautéed vegetables and an egg. In Brittany, these savoury buckwheat crêpes are eaten for lunch or dinner, often washed down with cider. It’s a great way to enjoy a meat‑free yet substantial pan‑fried meal.
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
4
Ingredients
- buckwheat flour - 200 g
- water lukewarm - 450 ml
- salt for the batter - 0.5 teaspoons
- egg for the filling, one per galette - 4 piece
- courgette small - 1 piece
- button mushrooms sliced - 200 g
- fresh spinach baby spinach is fine - 80 g
- yellow cheese grated, good melting - 80 g
- onion small - 1 piece
- olive oil for frying the vegetables and galettes - 3 tablespoons
- butter optional, for frying the eggs on the galette - 10 g
- black pepper to taste
Main Ingredient:
buckwheat flour
Preparation
- In a bowl mix the buckwheat flour with the salt. Gradually pour in the lukewarm water, whisking constantly until you get a smooth, fairly thin batter without lumps. Set aside for at least 20 minutes so the flour can hydrate.
- Peel the onion and slice into thin wedges. Cut the courgette into half‑moons. Clean the mushrooms and slice them; rinse and dry the spinach.
- Heat 1 tablespoon of olive oil in a large pan. Add the onion and fry for 3–4 minutes over medium heat until softened and lightly translucent. Add the mushrooms and fry for another 5–6 minutes until their moisture evaporates and they start to brown.
- Add the courgette and fry for another 4–5 minutes, stirring, until it softens but still holds its shape. Finally, add the spinach and fry for 1–2 minutes until the leaves wilt. Season with salt and pepper and set aside.
- Stir the batter again before frying the galettes – it should have the consistency of thin cream. If it is too thick, add a little water.
- On a large, well‑heated crêpe pan or non‑stick frying pan, spread a thin layer of olive oil. Pour in a ladleful of batter and quickly swirl the pan so a thin crêpe forms.
- Fry the galette for about 1–2 minutes, until the edges start to lift slightly and the underside is golden. Flip to the other side.
- Sprinkle one quarter of the vegetables and one quarter of the grated cheese in the centre of the crêpe, leaving the edges free. Carefully crack 1 egg on top of the vegetables, keeping the yolk in the middle.
- Fold the edges of the crêpe towards the centre to form a square with the yolk visible in the middle. Reduce the heat, cover the pan with a lid and fry for 3–4 minutes, until the white is set but the yolk remains runny. If you like, add a little butter to the pan for extra flavour.
- Repeat with the remaining batter and ingredients to make 4 galettes. Serve immediately while hot.
Storage
In fridge:
1 days
Freezing:
No
Cooked galettes taste best fresh, but you can keep leftover plain crêpes wrapped in the fridge for up to 2 days and reheat them in a dry pan before filling. Avoid storing galettes with egg for reheating, as the yolk will overcook.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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