Breton Savoury Buckwheat Galettes Recipe

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If you want to have lunch or dinner, these are the crêpes you will want to make. You will think you are are in a crêperie en Bretagne (Brittany). You can make the crepes and then heat them again to make your meal or better make the meal right then and there. The most authentic being to use Gruyère cheese, an egg, and ham. To do this well, it is best to have a griddle (Une Bilique).

Prep time:
Cook time:
Servings: 20 crêpes


Cost per serving $0.06 view details
  • 1 Cup (112g) Buckwheat Flour
  • 1 1/4 Cup (165g) All-Purpose Flour
  • 1 Tbs (10g) Sugar
  • 1 Tsp Sea Salt
  • 1 Egg
  • 1 Cup (25cl) Water
  • 1 1/3 Cup (32cl) Low-Fat Milk
  • --- For a Single Dish ---
  • Dab of Butter
  • Thin Slice of Ham
  • An Egg
  • Grated Gruyère Cheese


  1. In a Large Bowl mix both flours with salt and sugar
  2. In a Medium Bowl whisk egg, water, and milk
  3. Make a depression in dry ingredients
  4. Pour wet ingredients in little by litte while whisking
  5. Make sure batter is smooth and lump-free
  6. Pour a ladle of batter on to griddle
  7. Spread with a wooden scraper
  8. Cook for 10 to 15 seconds
  9. If not making a dish, flip with spatula and cook 10 to 15 seconds more
  10. If not making a dish, remove and repeat
  11. --- For a Single Dish ---
  12. Detach crêpe, but do not flip
  13. Put dab of butter on crêpe and spread around
  14. Sprinkle cheese on crêpe
  15. Break egg on to crêpe
  16. Leave yolk whole but spread egg white
  17. Place ham around crêpe, but not on yolk
  18. Fold into four to form a square leaving yolk exposed
  19. Leave slightly to cook
  20. Remove and serve immediately
  21. Break


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Nutrition Facts

Amount Per Serving %DV
Serving Size 19g
Recipe makes 20 servings
Calories 57  
Calories from Fat 6 11%
Total Fat 0.7g 1%
Saturated Fat 0.19g 1%
Trans Fat 0.0g  
Cholesterol 19mg 6%
Sodium 123mg 5%
Potassium 49mg 1%
Total Carbs 10.86g 3%
Dietary Fiber 0.8g 3%
Sugars 0.84g 1%
Protein 2.12g 3%
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