Savory crepes “Galette Bretonne”

In France, these savory crêpes are actually not called “Galette bretonne” at all. The term “crêpes” is reserved for the sweet version.

Both specialties, crêpes and galattes bretonnes, come from the north of France - Brittany. This is also where the buckwheat that is used for these hearty galettes bretonnes grows. The buckwheat flour (farine de sarrasin) is ground from it. The dough for these hearty filled pancakes is thicker than that of a classic crêpe and has a more intense flavor and a darker color.

Classic French stuffed pancakes

The Galettes Bretonnes are prepared in the traditional way with grated Emmental cheese, cooked ham and a fried egg. But in principle you can top your savory filled pancakes with whatever you like. Although I have to admit that the savory Galettes Bretonnes with melted cheese are simply irresistible!

Recipe idea for our galette bretonne

That's why I want to introduce you to my personal version of these hearty filled pancakes today. With Gruyère cheese, ham and onion confit. The sweetness of the confit goes so well with the melted cheese. It simply gives the galette the finishing touch!

These savory crêpes are really delicious for lunch or even cold to take to the office or to a picnic.

Ingredients for Breton Galettes

Ingredients for 6 people:

For the pancake batter:

- 250 g buckwheat flour

- Salt

- 2 eggs

- 50 cl cold water

- 40 g melted butter

- 1-2 tablespoons of neutral vegetable oil (e.g. sunflower oil)

For the set:

- Gruyère cheese

- Cooked ham

- onion confit

Preparation time: 30 minutes

Let rest: 2 hours

Savory Crêpes Instructions

1. In a large bowl, mix the buckwheat flour and salt. Then add the eggs, cold water and melted butter and mix very well. Try to stir out all the lumps.

2. Now let the dough rest for 2 hours.

3. Wipe a coated crepe pan (best!) or a normal, not too high coated pan with a little vegetable oil. It is best to do this with a brush or a piece of kitchen roll. Let the pan get very hot.

4. Mix the dough well again with a whisk and crush any lumps.

5. If the pan is very hot, you can lower the temperature a little. Put 1-2 ladles of batter into the hot pan and spread it over the whole pan. The galettes should be as thin and even as possible. Don't worry - the first galette is usually for the cook to taste as it is often not very fine 😉

6. Collect the finished galettes on a plate. This way you can prepare a larger amount and fill the pancakes when your family or guests are sitting at the table (this even gives you the opportunity to make different fillings, depending on your mood).

7. To top the crepes, place the finished crêpes back into the hot pan. Immediately arrange the grated cheese and ham on the galette and spread 1-2 teaspoons of onion confit on each. Wait a few minutes until the cheese has melted. Now you can either roll up or fold the galettes.

8. Voila! Now you can enjoy your Galette bretonne à la Sariette with a fresh salad!

Bon appetite !

Breton Galette Recipe Ideas

Other great ideas for Breton galette variations would be goat cheese, rosemary honey and walnuts or mozzarella, tomato-pepper cream and fresh basil! There are no limits to your imagination 😉