Crêpe bretonne is a savory buckwheat crêpe that is stuffed with ham, a fried egg, and cheese.
You can make your own delicious stuffed buckwheat crêpes recipe to enjoy as savory breakfast crêpes, brunch, or lunch .
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What are crêpe bretonne?
French crêpe bretonne are savory buckwheat crêpes that are stuffed with a layer of ham, cheese, and a fried egg.
Savory crepes are a common sight in France—and not just sweet crepes—and they appear in all different variations with tasty regional fillings and types of crepe batters.
This buckwheat crêpe bretonne recipe will awaken your feeling of completeness. They are a complete meal, low calorie, and so delicious! Savory crepes are better known as galettes.
I, personally, enjoy savory crepes in all forms. I make them frequently at home, and the savory crepes with ham and egg, aka the Galette Bretonne, are a highlight among all others.
The original Galette Bretonne, also known as Galette complète (a complete Galette in terms of nutrition), is called that way because they are not just made with simple wheat flour.
The crêpe bretonne earned that name because buckwheat flour is added to the liquid dough, and the dough is prepared with water instead of milk. That's what makes the difference to a regular crêpe recipe.
I am an advocate for healthier varieties of grains, so these savory crepes stuffed with ham and egg are a great way to include buckwheat flour in your cooking.
Now if you can't get buckwheat flour, then you can just exchange it with whole wheat flour until you get a chance to cook with buckwheat flour in the future.
📖 Recipe
Crêpe Bretonne (Galette Bretonne) Recipe
Ingredients
For the Crepes dough:
- ½ cup Whole Wheat Flour
- ½ cup Buckwheat Flour
- 1 Egg
- pinch Salt
- 1 ¼ cup Water
To fry::
- 4 Tablespoon Butter for each crepes one tbs
For the filling:
- 4 Ham Slices
- 4 Cheese Slices
- 4 Eggs
- pinch Salt
- pinch Black Pepper Ground
- Chives fresh cut, to garnish
Instructions
- Mix all the crepe dough ingredients together into a smooth liquid dough. It has to be more liquid, or you won't be able to spread it well into the hot pan while frying, because you need thin crepes.½ cup Whole Wheat Flour, ½ cup Buckwheat Flour, 1 Egg, pinch Salt, 1 ¼ cup Water
- Then heat your pan add ½ tablespoon of butter to it. Add nearly 1 ladle of liquid dough to the hot oily pan, spread well by turning the pan quickly, and fry both sides until they are a bit golden.4 Tablespoon Butter
- Then add a slice of ham onto the crêpes galette and a slice of cheese.4 Ham Slices, 4 Cheese Slices
- Continue by breaking the egg into the center of the ham crepes. Season with salt and pepper, and add fresh chopped chives. Carefully close the crepes by folding in on both sides or all 4 sides so as to create a parcel. Cook further until the egg is done.4 Eggs, pinch Salt, pinch Black Pepper Ground
- Serve hot, sprinkled with some cut fresh green chives.Chives
Nutrition
Name Variations
In French, buckwheat is known as sarrasin, and you can usually easily buy the flour in all major supermarkets on a budget in France.
The buckwheat flour crepes, are also known as crepe sarrasin, galette de sarrasin, even simply as crêpe bretonne in France.
This French galette recipe is prepared all over France in so-called crepe “bars.” The tastiest that I came across was in Brittany and in Amiens in Picardy.
Related to the Savory Crepes Recipe:
The post, savory crepes, was first published at masalaherb.com on the 17th November 2015 and has been updated and enhanced ever since.
Just made this recipe. Havent got buckwheat flour, so made with oat. Nice!
I grew up eating galettes. There are variations using half white and half buckwheat flour. The ham cheese and egg is the classic filling also amazing with sausage or whatever your heart desires.
Don't forget the cider breton and a nice side of green salad.
Bonjours Emmanuel, I have never had a sausage filled galette. Thanks for the idea and for sharing the best accompaniment. I seriously need to visit Bretagne again soon!
I love galettes but I only know the 100% buckwheat version. I love everything made with buckwheat groats or flour, so I'd never replace this darker flour with wheat flour! Your galette looks fantastic. Whenever I go to eat it I choose the cheese, ham and egg one too!
Good luck with grains database! Great idea.
We love crepes but we usually go the sweeter route with fruit and maple syrup. I love these savory crepes! And the filling with the cheese, ham and that egg...so delicious! Great breakfast!
I've filled heaps of crepes but never with ham and eggs.
As much as I love sweet crepes, savoury ones have a special place in my heart (or stomach). I love really simple ones like this 😀
Good to see you post again! Love crepes -- sweet or savory are both good. Although we usually make sweet ones, I actually prefer the savory preparations. Anyway, good stuff -- thanks.
I love savory crepes and I just started cooking with buckwheat flour last summer, really love the flavor. Looks delicious!!
Oh wow, that looks so good Helen. My mom used to make wheat dosas and stuffed it with veggies, reminds me of that.
This is simply yummy.
Hope you are doing well my friend. xx
I don't think I've ever seen anything like a Galette Bretonne before! I so love how the buckwheat crepe is folded over that egg - so simple and so much more decadent than a ham and egg sandwich!
Savory crepes are ever so scrumptious. A lovely recipe!
Cheers,
Rosa