Travel Food People is a collective of bloggers that explores these areas in many forms.

RESTAURANT REVIEWS

Recipe: a classic Breton Galette for your weekend breakfast

Anastasia Hassiotis | May 20, 2020
view all

One of the best summer treats French usually opt for is the classic Breton Galette! Although you rarely can find a good one when you’re not in Paris or France, making one from scratch at home is not that hard. Here’s a quick 30min recipe, perfect for a weekend treat!

  • Serves: 4 galettes

  • Prep time: 15 minutes

  • Cooking time: 15 minutes

  • Total time: 30 minutes

Ingredients

  • 115g buckwheat flour

  • ¼ tsp salt

  • 1 large egg

  • 6ml whole milk

  • 50ml water

  • 15g butter, melted

  • 20g butter

  • 4 slices of ham

  • 4 eggs

  • 60g gruyère, grated (though any cheese will do)

Method

  1. Put the flour and salt in a medium mixing bowl and make a dent in the middle.

  2. Mix the milk, water and egg in a separate bowl, whisk until incorporated.

  3. Pour the liquid into the dent and use a whisk to mix it thoroughly until there are no lumps. If you have time, set it aside for 30 minutes, which will help the consistency. You could prepare up to this point on the evening before. Though it also works if you’re making the galettes straightaway.

  4. Pour the melted butter into the galette mixture. Melt a quarter of the rest of the butter in a frying pan over medium heat. When it is melted, pour in a half ladleful of the batter and tilt it to cover the bottom of the pan.

  5. Cook for 2 minutes until the edge of the galette starts to crisp up and come away from the pan. Use a spatula to flip the galette (no heroics, please). Place the ham in the middle of the batter, then break the egg on top of it. Use a spatula to stop the egg from sliding off. Fold over the 4 sides of the galette to make a square shape (as pictured).

  6. Cover the pan with a lid and cook until the egg white is set but the yolk is still runny. Carefully lift the galette from the pan and plate it, then grate the cheese over the top.

  7. Sprinkle cracked black pepper and eat while warm. Repeat with the rest of the batter. Galettes are also good sweet so with the fifth galette you could try adding chocolate spread or jam.

Source: Adapted from ayanishimura.com and inspired by Bon Bon Fait Maison

Subscribe for our bi-weekly digest and get our latest stories

Join our Monthly Digest list

Receive a monthly curated bulletin of hand-crafted stories on your favourite topics, straight into your inbox.

We’re also on Instagram

Subscribe for our bi-weekly digest and get our latest stories

Join our Monthly Digest list

Receive a monthly curated bulletin of hand-crafted stories on your favourite topics, straight into your inbox.

Back to top