🥞 Galette bretonne
A galette bretonne is a large, thin buckwheat crepe from Brittany, cooked on a hot griddle until lacy and crisp at the edges. The classic filling is ham, grated Gruyère and an egg cooked right on the galette, with the sides folded in to form a square. It is earthy, nutty and savoury, and is usually eaten as a main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g buckwheat flour
- 1 egg for the batter, plus 4 eggs for filling
- 500 ml water
- 1 pinch salt
- 4 slices ham
- 120 g Gruyère, grated
- 30 g butter
Method
- Whisk the flour, salt, 1 egg and water into a smooth batter and rest it for 1 hour.
- Heat a large pan or griddle, grease with a little butter and spread a ladle of batter thinly.
- When it sets, add Gruyère, a slice of ham and crack an egg in the centre.
- Fold the edges in to frame the egg and cook until the white is set.
- Serve hot, one galette per person.
How to make it lighter
- Use half the Gruyère; 30 g grated is enough to melt over the ham.
- Grease the pan with a light brush of butter instead of a knob each time.
- Serve with a large green salad to round out the plate.
History
Buckwheat grows well in the poor, acidic soils of Brittany and became a staple there from the late Middle Ages, eaten as porridge and as galettes. The ham, cheese and egg filling became the standard crêperie order in the 20th century. Today galettes are served in crêperies all over France.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →