Have you ever heard of the French Breton galette? This treat is a hearty buckwheat pancake that is stuffed with ingredients such as ham, fried eggs and cheese! It’s a classic French recipe!
Have you used buckwheat flour before?
Apparently its name is a bit misleading because buckwheat is actually not a type of wheat, grain or cereal. Which makes it therefore gluten free! Even though you are not familiar with buckwheat, you might know one type of food that is made from buckwheat: Japanese soba noodles!
You know, those greyish looking thin hand cut noodles?
I love soba.
However I rarely cook or bake with buckwheat flour at home.
And when I do it is usually to make these French breton galette. Well I’m sure I’m not the only one here at home salivating by the thought of these hearty stuffed buckwheat crepes!
I made a classic galette here, stuffed with ham, fried egg and cheese. Other versions can also contain bacon or smoked salmon.
French Breton Galette (Stuffed Buckwheat Crepes)
I prepared this galette in a frying pan because I needed just one for lunch (hubs wasn’t in).
When I got more of them to cook at the same time, then I bake a batch of buckwheat crepes first because that takes a while. I let them cool a little, stuff and fold them and then place the galettes under a hot grill for a few minutes until the egg has set.
Galettes are very popular in France and also in Northern Spain.
But watch out because galette in French also has other meanings: it can be a potato pancake (like a hash brown but with scalloped potatoes), a sweet pie and butter biscuits or wafers.
Are you looking for other lovely buckwheat recipes?
Then also try my buckwheat chestnut cupcakes!
French Breton galette: a hearty stuffed buckwheat pancake!
- 6 slices cooked ham
- 9 oz buckwheat flour (250 g)
- 1 tsp caster sugar
- 1 cup whole milk (240 ml)
- 8 eggs
- 1 cup water (240 ml), lukewarm
- 1 ½ oz unsalted butter (45 g), melted
- 4,5 oz cheese (125 g), grated
- a handful fresh chives chopped finely
- vegetable oil
- Add the flour and eggs to a bowl.
- Then add the water, sugar and milk. Season with pepper and salt.
- Stir until you get a runny batter. Then add the melted butter.
- Stir well. If you want no lumps in the batter, blend it for a couple of seconds or use a stick mixer. Then cover the bowl with a towel and let the batter rest at room temperature for 30 minutes.
Pour a tiny drop of vegetable oil in a non-stick pan and place it over high heat until hot. Then add a spoonful of the batter. Don’t add too much. The crepe must be thin and pliable. If it's too thick it will break when you fold it later.
Gently move the pan around to spread the batter evenly. Then bake the crepe for 3 to 4 minutes until cooked on one side. Flip the crepe over and cook it for another 3 minutes.
- Once cooked, take the pan off the heat. Place a slice of ham in the middle of the hot crepe (trim it if necessary).
- Then break an egg on top. I used a serving ring to keep it more or less in the middle.
- Then place the pan back over medium heat. As soon as the egg white starts to set, fold the sides of the crepe and close in the egg yolk. Bake for another 2 minutes until the yolk is warmed through. Sprinkle with grated cheese and chopped chives.
- Season with pepper and salt. Serve hot.