Galette Bretonne is a savory buckwheat crepe that is stuffed with ham, a fried egg, and cheese.
You can make your own delicious stuffed buckwheat crepes recipe to enjoy as a savory breakfast crepes, brunch or lunch meal.
What are Galette Bretonnes?
French Galette Bretonnes are savory buckwheat crepes 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 filling and types of crepes doughs.
These buckwheat galette bretonne recipe will awaken your feeling of completeness.
They are a complete meal, low calorie and so delicious!
Savory crepes are better known as Galette.
I personally enjoy savory crepes in all forms I make them frequently in my home and the savory crepes with ham and egg, aka the Galette Bretonne, is 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 Galette Bretonne savory crepes 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 Crepes 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.
Galette Bretonne 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, Galette Bretonne, is also known as crepe sarrasin, galette de sarrasin or even simply as crepe bretonne in france.
This french galette recipe is prepared all over France in so-called crepe “bars”.
The tastiest that I came across were in Bretonny and in Amiens in Picardy.
Related to the Savory Crepes Recipe:
- Crepes ficelle Picard
- Asparagus Ham Roll-ups
- Spinach Chicken Crepes by sugarandsoul.co
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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The post, savory crepes, was first published at masalaherb.com on the 17th November 2015 and has been updated and enhanced ever since.
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Galette Bretonne Recipe
Ingredients
For the Crepes dough:
- 1/2 cup Whole Wheat Flour
- 1/2 cup Buckwheat Flour
- 1 Egg
- pinch Salt
- 1 1/4 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 Pepper
- Chives fresh cut, to garnish
Instructions
- Mix all the Crepes dough ingredients together to 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.
- Then heat up your pan, add 1/2 Tablespoon 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.
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- Continue by breaking the egg into the center of the ham Crepes. Season with Salt, Pepper and add fresh chopped Chives. Carefully close the Crepes by folding in on both sides or all 4 sides so to create a parcel. Cook further until the egg is done.
- Serve hot sprinkled with some cut green fresh chives.
Nutrition
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Emmanuel says
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.
Helene Dsouza says
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!
Sissi says
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.
mjskitchen says
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!
Maureen | Orgasmic Chef says
I’ve filled heaps of crepes but never with ham and eggs.
Lorraine @ Not Quite Nigella says
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 😀
John/Kitchen Riffs says
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.
cheri says
I love savory crepes and I just started cooking with buckwheat flour last summer, really love the flavor. Looks delicious!!
Asha says
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
Shashi at RunninSrilankan says
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!
Rosa says
Savory crepes are ever so scrumptious. A lovely recipe!
Cheers,
Rosa