Cooking Lucid
Galette Bretonne
A savory buckwheat crêpe from Brittany, folded around ham, egg, and cheese. Rustic, nutty, and utterly delicious — the street food of northwest France.
Prep 15 min
Cook 25 min
Total 50 min
Serves 4
Ingredients
Step 1 — Buckwheat batter
- 1 cup buckwheat flour
- 1 cup water
- 1 cup milk
- 2 large eggs
- 2 tbsp melted butter
- Pinch of salt
- Butter for cooking
Step 2 — Fillings
- 8 slices ham
- 1 cup Gruyère cheese (grated)
- 4 eggs
- Black pepper
Instructions
- 1
Make the batter
Whisk buckwheat flour, water, milk, eggs, melted butter, and salt until smooth. Rest 30 minutes.
- 2
Cook galettes
Heat a nonstick skillet over medium heat. Brush with butter. Pour ½ cup batter, swirl thin. Cook 1 minute until set.
- 3
Fill and fold
Top with ham and cheese. Crack an egg in the center. Fold edges of galette toward the center to form a square, leaving the yolk exposed. Cover and cook until egg white is set, 2–3 minutes. Season with pepper and serve.
Nutrition per serving: 420 cal · 24g protein · 28g carbs · 24g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
