Galettes Bretonnes au Sarrasin

Breton Buckwheat Galettes


Preparation info

  • Makes Twelve 12 inch 30 cm or Twenty-Four 7 inch 18 cm Galettes to Serve


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

The filling for a paper-thin Breton galette is always simple. The most popular, called a complet, includes ham and egg and often a spoonful of fresh cheese. You can ask for the egg to be brouillé, briskly scrambled on the hot galette, or miroir, left untouched to bake on top. When the galette is pleated, the golden egg yolk peeps out of the crisp brown folds. One galette is a modest serving; most people eat two, sometimes even three. (If you use the smaller crêpe pan when making this recipe