Galettes Bretonnes (Savory Buckwheat Crêpes) Simple Brunch Recipe

buckwheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more economical.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often cheaper.

ham

🥗Healthier: turkey

💰Cheaper: bologna

Turkey is leaner while bologna is a more affordable option.

Combine buckwheat flour, all purpose flour, and salt in a mixing bowl.

Whisk together until there are no lumps of flour.

Add eggs one by one, breaking them up and incorporating them into the flour mixture.

Gradually add milk, about 1/4 cup at a time, until the batter reaches a smooth consistency like thick cream.

Melt 3 tablespoons of butter in a crepe pan and incorporate it into the batter, keeping excess butter in the pan for cooking.

Cover the batter and let it rest at room temperature for 1 hour.

After 1 hour, heat the crepe pan and pour in the batter, cooking for 1-2 minutes until edges lift.

For the filling, heat 2 tablespoons of olive oil in a saucepan and add chopped onions, cooking until softened and translucent.

Add spinach to the onions and cook until softened.

Stir in thyme, salt, pepper, cream cheese, and parmesan, cooking until cheese melts, then remove from heat.

To assemble, place some cheese and spinach mixture in the center of the galette and top with a fried egg, adding hot pepper flakes if desired.

Cooking Techniques

Equipment Needed

Spice Level: