Learn how to make Crispy Savoury Buckwheat Galette, a simple and delicious French-inspired recipe that’s light, flavourful, and incredibly satisfying. These traditional Breton-style crepes are made with earthy buckwheat flour and filled with your favourite savoury toppings, making them perfect for breakfast, brunch, or a simple weeknight dinner.
Full Recipe: https://www.goodchefbadchef.com.au/recipes/savoury-buckwheat-galette
Ingredients:
½ cup buckwheat flour
1 egg
¾ cup water or milk
1 tbsp extra virgin olive oil
Pinch sea salt
Filling
1 tbsp extra virgin olive oil
6 button mushrooms, sliced
1 small handful of baby spinach
2 eggs
2 tbsp grated gruyère cheese (or you can use cheddar or parmesan)
Chives, finely chopped
Salt and pepper, to taste
Method:
Whisk buckwheat flour, egg, water (or milk), extra virgin olive oil and salt. Rest the batter for 1 hour.
Place the mushrooms in a pan and add just enough water to cover. Bring to a boil and cook until all the water evaporates. Add 1 tsp extra virgin olive oil and sauté until golden.
Add spinach and wilt for 30 seconds. Season with pepper; set aside.
Heat a medium non-stick frying pan over medium heat, then add a thin film of extra virgin olive oil. Pour in a ladle of batter and swirl to thinly coat the base. Cook for 1–2 minutes until the underside is golden.
Crack 1 egg onto the galette and spread the white slightly. Scatter half of the mushrooms and spinach around the egg and sprinkle with cheese. Season with salt and pepper.
Fold the 4 edges of the galette inward to form a square, leaving the yolk visible. Cover with a lid and cook for 2–3 minutes, until the egg white sets but the yolk remains runny.
Repeat for the second galette.
Top with chives and optional chilli flakes. Serve immediately.
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1 Comment
What a great recipe and idea for Sunday brunch or breakfast-for-supper! Thanks for the mushroom tip and inspo!!