The original French buckwheat galette – also known as galette de blé noir, galette bretonne or galette normande – is a savoury crêpe hailing from Brittany, in north-western France. Traditionally made with buckwheat flour, water and salt, this gluten-free galette has a wonderfully earthy flavour and crisp edges. While there are countless variations featuring meat (such as the local Andouille de Guémené), all kinds of cheese or even fish, this recipe brings you the authentic Breton version of the galette complète – simple, rustic, and deeply satisfying. Serve warm with a bowl (yes, a bowl!) of French cider for the full experience!
Galettes are a staple of Breton cuisine and one of the most iconic dishes from Brittany (Bretagne). Whether enjoyed at a seaside crêperie or made at home, the traditional buckwheat galette is a true symbol of French regional cooking. These savoury crêpes are typically cooked on a large bilig (a traditional Breton griddle), giving them their signature crisp texture – but don’t worry, a regular frying pan will do the job beautifully too!
Preparation time
10 min
Ingredients For
-
For about 20 galettes
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-
75 cl
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10 g
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x 1
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-
For the filling (for 4 galettes)
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x 4
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-
-
Preparation
1
Prepare the galette batter: In a large mixing bowl, make a well in the buckwheat flour and add the salt. Gradually pour in the water, stirring vigorously with a wooden spoon to avoid lumps. Once smooth, add the egg and mix until fully combined.
2
Let the batter rest: Cover the bowl with a clean tea towel or cling film and refrigerate for about 2 hours. This helps the flour fully hydrate and results in better texture when cooked.
3
Cook the galettes: Once the batter has rested, heat a knob of butter in a non-stick frying pan over medium heat. Pour in a ladleful of batter and quickly swirl the pan to spread it into a thin, even layer. Cook for 1 to 2 minutes per side, flipping carefully with a spatula once the edges start to lift and the underside is golden.
4
Fill the galettes: Return one galette to the buttered pan over medium heat. Sprinkle over the grated Emmental, lay down a slice of ham, and add an egg. For best results, you can either crack the egg directly onto the galette and cook it sunny side up, or scramble it separately before adding. Season with a pinch of salt, then fold in the edges of the galette to form a square. Cook until the cheese has melted and the egg is done to your liking.
Contributor
Myriam Baya
Food blogger
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