Galette Bretonne (Savory Buckwheat Galette)
Crisp-edged buckwheat galettes filled with melted Gruyère, sliced ham and a runny egg — the Breton 'complete' for a relaxed brunch or light supper.
Galette bretonne is the unapologetically simple savoury crepe from Brittany — thin, crisp at the edges and usually folded around ham, cheese and an egg. It’s the French brunch that feels indulgent without trying too hard.
This recipe makes four large galettes: crisp buckwheat batter rested for a clean, nutty flavour and filled with melted Gruyère, torn ham and a runny egg. Perfect for a weekend brunch, light supper or any time you want something comforting but elegant.
Ingredients
- 250 g buckwheat flour
- 50 g plain flour
- 10 ml fine sea salt
- 6 large eggs — 2 for the batter, 4 for topping (one per galette)
- 700 ml cold water
- 30 g unsalted butter — melted, folded into the batter
- 30 ml sunflower oil — for frying; a little on the pan between galettes
- 150 g grated Gruyère
- 4 sliced cooked ham — approx. 4 slices (about 120g total), torn into pieces
- freshly ground black pepper — to taste
- 10 g chopped flat-leaf parsley — optional, for garnish
Equipment
- non-stick frying pan (25–28cm)
- ladle (120ml)
- crepe spreader or small spatula
- wire whisk
- thin spatula for flipping
Instructions
Put the buckwheat flour, plain flour and fine sea salt in a large mixing bowl and whisk together to combine and aerate.
Make a well in the dry mix, add 2 large eggs and about half the cold water (≈350ml). Whisk briskly from the centre outwards until smooth and lump-free. Whisk in the melted unsalted butter, then gradually add the remaining cold water until the batter is very thin and pourable — it should be the consistency of single cream.
Cover the bowl with cling film and leave the batter to rest in the fridge for 1 hour. Resting hydrates the buckwheat and improves texture.
Heat a non-stick frying pan (25–28cm) on the hob over medium. Brush the pan with a little sunflower oil. Pour a 120ml ladle of batter into the centre and quickly swirl or use a crepe spreader to make a thin circle. Cook until the edges lift and the top looks set, about 60–90 seconds.
Flip the galette. Immediately scatter about 35–40g grated Gruyère over the centre, distribute torn slices of the sliced cooked ham, then make a small well and crack 1 large egg into the centre. Grind a little freshly ground black pepper over the egg.
When the white has mostly set (about 2–3 minutes), fold the four edges of the galette towards the centre to form a neat square, leaving the egg yolk visible. Cook a further 60 seconds to finish and ensure the cheese is melted.
Slide the galette onto a warm plate, sprinkle with chopped flat-leaf parsley and serve immediately. Repeat with the remaining batter — you should make four galettes in total.
Tips
- Rest the batter in the fridge for at least 1 hour — it makes the texture so much better and prevents tearing at flip time.
- Use a 25–28cm non-stick frying pan and a 120ml ladle for consistent-size galettes; practice the first one as a tester and adjust the heat.
- If your pan gets smoky between galettes, wipe it with kitchen paper and a little oil to remove burnt bits — burnt residues ruin the next galette.
- To keep finished galettes warm while you cook the rest, slide them onto a baking tray and keep at 90°C fan/110°C conventional in the oven for up to 15 minutes.
- For an extra-crisp edge, make the batter slightly thinner with a little more water; don’t make it so thin that it tears when you flip.
Substitutions
grated Gruyère → grated Emmental or Comté, same quantity
Stays closesliced cooked ham → smoked salmon (use cold, torn) — omit egg for a gentler finish
Noticeably differentplain flour → gluten-free plain flour blend (same weight) for a gluten-free batter — texture will be slightly different
Noticeably differentsunflower oil → light olive oil or grapeseed oil, same quantity
Stays close
Nutrition
Per serving · estimated
- 706
- Calories
- 36 g
- Protein
- 55 g
- Carbs
- 38 g
- Fat
- 7 g
- Fibre
- 2 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make the batter the day before?
Yes — make the batter, cover and refrigerate overnight. Give it a quick whisk before using; you may need a splash of water if it thickens.
How do I get crisp edges without burning the galette?
Maintain a steady medium heat so the batter sizzles gently. If edges are browning too fast, lower the heat; if nothing is browning, increase it slightly.
Can I make galettes vegetarian?
Yes — swap the ham for sautéed mushrooms or caramelised onions and keep the cheese and egg. Use a vegetarian hard cheese if required.
Can galettes be frozen?
You can freeze cooked galettes flat (no egg) between sheets of baking paper in a freezer bag for up to 1 month. Reheat gently on a pan or in a low oven.
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