I had my first galette while visiting Rennes, France in 1990 and have been a huge fan ever since. A Breton Galette is similar to a crêpe, the only difference is that it is made from buckwheat — which is gluten-free — whereas crêpes are usually made from wheat. A traditional galette is served with savory ingredients whereas a crêpe is filled with sweet ingredients.
This Breton Galette recipe from Food Renegade is very close to the traditional French version and would be absolutely amazing for breakfast, lunch, or dinner. Ham, egg, and swiss cheese. How could you possibly go wrong?
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“This Breton Galette recipe combines the gluten-free wonders of naturally soured buckwheat crepes with the traditional toppings of Brittany for a unique and beautiful breakfast common in France. Have you ever tried a Breton Galette? A large, thin buckwheat crepe is topped with a sunny side up egg from pastured hens (an egg which cooks on the crepe while it, too, cooks), melted swiss cheese, real ham from foraged hogs, and thinly sliced apples. Some even use it as a vehicle for green vegetables like spinach, too. Super fast and surprisingly scrumptious, you’ll definitely want to try this Breton Galette recipe…”
Read the full post & get the recipe »
