Galette Bretonne

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5 from 2 votes

A quick and easy recipe for savoury filled French Buckwheat Galettes Bretonne.

Prep Time10

Cook Time10

Total Time1

Course: Main Course, Snack

Cuisine: French

Diet: Vegetarian

Servings:

Calories: 269kcal

Author: Helen

Equipment

Ingredients

Galette mixture:

1 ⅔ cups buckwheat flour
1 ⅓ cups milk
1 ⅓ cups water
⅓ teaspoon sea or kosher salt
2 tbsp melted butter with more for greasing the pan
¼ teaspoon nutmeg optional

Fillings

6 eggs
3 cups spinach
1 cup grated Gruyere or other hard cheese
Pinch sea or kosher salt per galette
Pinch ground nutmeg per galette
ground black pepper

US Customary - Metric

Instructions

Combine all the galette ingredients in a bowl and whisk until the batter is smooth
Place the galette batter in the fridge for at least one hour. (Note 1)
Place a frying pan or galette pan on a medium to high heat and add no more than 1 teaspoon of butter to grease the pan.
When the pan is hot add a ladleful of the galette mixture and spread evenly over the pan. (Note 2)
When the galette starts to set crack the egg onto the batter and adjust the position of the egg so it sits in the centre if necessary.
Add the spinach and cheese so they surround the egg.
Leave the galette to cook on a medium to high heat until the egg starts to set.
Add a tiny pinch of salt to the egg yolk and season the galette filling with ground nutmeg and ground black pepper.
Increase the heat to crisp up the galette and cook on a high heat for a few minutes until you see the sides start to brown. Lift up the sides to check they are done.
When the galette is crisp fold the sides into the middle and serve. The folds should be no more than 2 inches so the egg is visible
Repeat steps 4-10 with the rest of the galette batter

Notes

Resting the batter: If you are able to rest the batter for longer than one hour do. It will only improve the taste and consistency of the galettes. If you don't have time to rest the batter, you can go ahead and make the galettes. They will still turn out well.
Adding batter to the pan: Be careful not to add too much batter to the pan at this point. There should be just enough batter to cover the surface of the pan. The thinner the galette, the tastier.

Storage instructions:

The batter will keep in the fridge for up to 4 days. Cover it with plastic wrap and mix thoroughly before you use it to remove any lumps that have formed. The batter might also thicken over time. Add some water to thin it out a little if it seems too thick when you come to use it.

Nutrition