Galettes Bretonnes (Buckwheat Crepes) Recipe
Share
Email
Prep Time
-
Cook Time
-
Total Time
25m
This recipe for Galettes Bretonnes (Buckwheat Crepes) is a classic French dish. The combination of buckwheat and all-purpose flour creates a delicate, savory crepe that is perfect for filling with fried eggs, Gruyère cheese, and ham. A delicious and versatile dish that is perfect for any meal.
Recipe Options
Ingredients
Servings:
8
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Steps
1
In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. Add egg, milk, and water and whisk until thoroughly combined and slightly aerated. (Small bubbles should initially form on surface when batter is left to stand.)
2
In a nonstick skillet or well-seasoned carbon steel crepe pan, melt about 1/2 tablespoon (7g) butter over high heat until browned and starting to smoke. Add just enough batter to thinly coat bottom of pan (about 80ml; 1/3 cup), swirling to evenly cover. Return to heat and let cook until bottom is beginning to brown well and top looks dry, 30 seconds to 1 minute. (To make sure, check the bottom for browning by gently lifting an edge of the crepe.) Reduce heat at any point to prevent burning.
3
To Fill the Crepes: Start by spreading a small handful of grated Gruyère cheese around the center of the crepe while it's still in the pan, on the heat. Lay a slice of ham on top of cheese and slide a fried egg on top of ham. Using a thin metal spatula (being extra careful not to scratch pan if nonstick), fold sides of crepe in to form a rectangular shape with egg yolk exposed. Continue to cook until bottom is well browned and crisp, about 30 seconds. Serve, then repeat with remaining crepe batter, butter, and fillings.
4
To Make Crepes for Another Purpose: Carefully free crepe from pan with a thin metal spatula (being careful not to scratch pan if nonstick), then flip and cook other side for about 10 seconds. Transfer to a plate. Continue with remaining crepe batter and butter. Keep cooked crepes stacked and covered with a clean kitchen towel while cooking remaining crepes. Crepes can be held for about 1 hour before using, then quickly reheated in a skillet.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories277kcal
-
Fat5g
-
Saturated Fat2g
-
Carbohydrates46g
-
Fiber2g
-
Sugar1g
-
Protein9g
-
Cholesterol35mg
-
Sodium584mg
Percent Daily Values are based on a 2,000 calorie diet.