Galette bretonne is a typical French recipe originating in Brittany that we have transformed into a lighter version for Spring: vegetarian galette bretonne with asparagus, peas and rocket leaves.
Every self-respecting brunch should have at least one dish featuring eggs and the galettes bretonnes we’re presenting to you today are certain to become the ace up your sleeve! We’re talking about a nutritious super-crispy crepe made of buckwheat flour with a tasty, but delicate vegetarian filling: fried egg with a runny yolk, sexy, melty cheese and delicious spring veggies. It’s guaranteed to be a hit.
The perfect galette bretonne: all the secrets to making it at home
Galette bretonne might seem challenging at first glance, but the great thing is that it isn’t hard to make. You just need to remember a few things to get perfect results for a top brunch. Here are all the pro tips for serving galettes bretonnes good enough for a French table:
- use the right buckwheat flour. Pick fine flour and avoid coarse textured flour which is used to make dishes like polenta.
- leave the batter to rest as indicated. At least one hour, but it’s even better if you take your time and prepare the night before so it can rest overnight in the fridge.
- use your best non-stick frying pan. That way, you don’t need to oil the surface that much and the galette will be dry and really crispy!
- Make sure you judge the cooking time of the filling perfectly. We recommend preparing the line of ingredients near your pan. The egg yolk should be runny and the cheese melted. If you have everything close to hand, you won’t waste a second!
So that’s everything. Now it’s time to prepare galette bretonne with asparagus, peas and rocket leaves together. Here’s the recipe for you.
Galette bretonne with asparagus, peas and rocket leaves – the vegetarian recipe
INGREDIENTS (serves 8)
For buckwheat crepes
- 250 g buckwheat flour
- 125 g type 0 flour
- 60 ml extra virgin olive oil
- 1 egg
- 15 g salt
- 750 ml water
For the vegetarian filling:
- 8 eggs
- 16 asparagus spears, steamed
- 200 g fresh cooked peas
- 250 g Gruyère cheese
- 100 g rocket leaves
- extra virgin olive oil
- salt and black pepper
METHOD
- Mix the buckwheat flour and type 0 flour in a large bowl. Mix the oil into the flour to form a light crumb texture. This coats the flour and stops it soaking up liquid to make for a very crispy bretonne style crepe texture.
- Add the egg and salt. Mix.
- Lastly, add the water gradually, mixing continuously to get a smooth, liquid batter. Cover the bowl with clingfilm and chill in the fridge for at least an hour. Do not omit this step because if the gluten does not stretch, the galette bretonne will be sticky, rather than crunchy.
- After resting the batter, cook the crepes. Warm a crepe machine or heavy-based non-stick frying pan over the heat. Lightly oil the surface when warm and mop up excess oil with kitchen roll. Spoon the mixture into the centre of the pan and swirl around to create a thin, even layer on the surface. Make sure the pan is really hot so that the crepe cooks instantly to form the tiny bubbles that will stop the egg from sliding off when you fill the crepe.
- When the buckwheat crepe is cooked, flip and cook the other side for maximum two minutes.
- Flip again and break an egg immediately in the centre (the white should cook instantly). Use a spoon to gently push the yolk to the centre. Season with a little salt.
- Now fill the galette bretonne: add a little Gruyère cheese, some peas, asparagus and a sprinkle of black pepper.
- Fold the edges of the crepe to the centre to get a sort of square parcel. Cook for another minute until perfectly crisp.
- Repeat until you have prepared all the vegetarian galettes bretonnes. If you don’t serve them immediately, leave in a warm oven at 90°C. Plate up with a handful of rocket leaves and enjoy….bon appetit!
