Savory Crêpe recipe: The Buckwheat Galette Bretonne
When you think about crêpes, you don’t usually think about savory crêpes filled with meat and cheese. In France, and specifically the Normandy and Brittany regions, these savory buckwheat crêpes are a tradition.
A lighter meal rather than the typical French dinner, a crêpe-filled dinner will involve a crêpe salée (savory crêpe) as a main, and a crêpe sucrée (sugary crêpe) as dessert. Washed down with a jug of cider, it is the perfect meal at home or in a crêperie restaurant.
While crêpes are not difficult to make, there is an art to making the correct number of crêpes. The French saying goes:
“la première crêpe (souvent ratée), pour le chat, pour le chien ou pour l’innocent de la maison.
English translation: “The first crêpe (often turning out badly), for the cat, the dog, or the poor person of the house”.
And equally at the other end:
“celui qui mange la dernière crêpe est perdant ou gagnant (selon qu’il reste trop peu de pâte ou trop)”
English translation: The one who eats the last one, is either the winner or the loser (depending on how much mixture was left)
There is also a tradition of serving crêpes at during the celebration of Chandeleur, although those usually tend to be sweet crêpes, not savory ones (although never say never!)
Ingredients and Variations
The beauty of the savory crêpe is that you can put whatever you want in it. If you prefer fish instead of meat, or simply don’t like spinach, you can easily alternate with something else.
The traditional ingredients in a galette bretonne are egg, ham and gruyère, but other possible combinations are:
- Spinach and goat cheese
- Smoked Salmon, crème fraîche and lemon
- Mushrooms, bacon lardons and crème fraîche
- Roquefort, emmental and goat cheese
- Potatoes, smoked ham and munster cheese
If you are using ingredients like mushrooms or bacon lardons, make sure to cook them separately first, before adding them on top of the crêpe.
Typically the cheese used is gruyère, but other cheeses such as emmental or cheddar will also do. Basically, you want a hard cheese, that won’t completely overpower the other ingredients.
Savory Crêpe Recipe
Equipment
Ingredients
For the Crêpe
- 1 cup buckwheat flour
- 1 egg
- 45 cl of water
- pinch of salt
- 1 tablespoon of canola oil or butter to grease the pan
For the fillings
- 1 egg (1 egg per crêpe)
- 2-3 slices of ham
- 80 g of grated gruyère
Instructions
- In a bowl, mix together the flour, egg, water, and salt.
- Whisk vigorously until the batter is completely smooth and fluid.
- Let the mixture rest for at least 30 minutes in the fridge.
- Chop the ham into small pieces.
- On a hot pan that has been greased, pour in a scoopful of mixture for the first crêpe.
- Turn the crêpe over and crack an egg on it.
- Add 1/2 slice of ham and a portion grated gruyère cheese on top of the crepe.
- When the egg white is cooked, fold the sides of the pancakes towards the center.
- Repeat as many times as necessary to use up the crêpe mixture.
- Season with salt and pepper and serve.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with buckwheat crêpes?
Usually, savory crepes are served with a side salad. You can even serve it with a salad niçoise, if you want a hardier meal.
As I mentioned above, usually, most French people will have one savory crepe with salad, and one sweet crêpe (like the crêpe suzette) for dessert for a filling meal.
What drinks to serve?
Traditionally buckwheat crêpes are usually served with cider. Fun fact: the cider is usually served in a bowl, not a glass! You could also try a light blanche beer or a sparkling crémant (white wine) from the Loire, but the classic pairing is usually with cider.