This Breton Galette recipe combines the gluten-free wonders of naturally soured buckwheat crepes with the traditional toppings of Brittany for a unique and beautiful breakfast common in France. Have you ever tried a Breton Galette? A large, thin buckwheat crepe is topped with a sunny side up egg from pastured hens (an egg which cooks on the crepe while it, too, cooks), melted swiss cheese, real ham from foraged hogs, and thinly sliced apples. Some even use it as a vehicle for green vegetables like spinach, too. Super fast and surprisingly scrumptious, you’ll definitely want to try this Breton Galette recipe.
But what about that buckwheat? Isn’t it a grain? Isn’t it hard to digest? Buckwheat, contrary to its name, is not a cereal grain like wheat. It’s much more like a seed than a typical grain and falls into the “pseudo-grain” category. And although buckwheat contains plenty of phytic acid, it also contains large amounts of phytase (the enzyme that breaks down phytic acid). So, if you properly prepare this pseudo-grain, you can have an easily digested, gluten-free pancake for breakfast. Or you can make this Breton Galette recipe!
Breton Galette Recipe
For the crepe:
- 1 cup of buckwheat groats (see resources)
- 1 cup of unsweetened yogurt (see resources)
- 1 egg from pastured hens
- 1/4 tsp baking soda
- 1 tsp vanilla
- cinnamon and salt to taste
- water to thin the batter
- fat of choice — I prefer coconut oil, ghee, or butter. (see resources)
For the toppings:
(for each crepe prepared, use the following)
- 1 egg from pastured hens
- 1 to 2 oz. of grated swiss cheese
- 2 slices of real ham from foraged hogs
- 2-3 thin slices of apple
1. First begin by souring your buckwheat. In a blender, combine buckwheat groats and yogurt and blend well. Soak at room temperature for 8-24 hours, depending on how sour you like your sourdough.
2. Add one egg, vanilla, cinnamon, salt, and water and blend on high until the batter is the runny consistency you need for crepes. While the blender is running, remove lid and gently add baking soda into the vortex. This helps ensure it gets evenly distributed. Run the blender for another 30 seconds to a minute.
3. Meanwhile, heat a large 10-12 inch skillet over medium heat and melt your fat of choice in it. Ladle 1/3 cup of batter into your skillet and spread thin, coating the bottom.
4. Crack an egg open into the center. Use a spatula to spread the white around without breaking the yolk. Sprinkle grated swiss cheese over the entire galette. Put slices of ham and the sliced apples around the yolk. Allow the galette to set and the ham and apples to heat through.
5. When the underside of the galette is set and golden-brown, turn the four “corners” of it inward to create a square. Slide the complete galette off the skillet and serve immediately.
6. Repeat until you’ve made as many Breton Galettes as you desire. In Brittany, variations include: substituting berries for the apples, filling with spinach or other diced greens, using scrambled eggs instead of sunny-side up ones, you get the idea. Use this Breton Galette recipe as a base for all kinds of yumminess!