Galettes Bretonnes
A weeknight-friendly French pork built around cooked ham and gruyère cheese — roughly 60 minutes start to finish, and rated easy to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for pan and whisk. At easy difficulty across 6 steps, it's a good one for a busy evening.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Whisk the buckwheat flour with the salt and one egg, then beat in the water a little at a time to a smooth pourable batter, and rest it covered for at least 1 hour, ideally several hours.
- Heat a large flat pan or galette griddle over medium-high heat, rub with a little butter, then pour a ladle of batter and spread it quickly into a thin wide round.
- Cook for about 1 minute until the surface dulls and the edges crisp, scatter over grated gruyère and torn ham, and let the cheese begin to melt.
- Crack one egg into the centre, season lightly, and cook until the white is fully set and opaque, about 3 to 4 minutes, keeping the yolk soft but warmed through.
- Fold the four sides inward to form a square frame around the egg, leaving the centre exposed.
- Slide onto a warm plate and serve immediately while the cheese is molten and the buckwheat edges are crisp, repeating for the remaining three galettes.
You'll use: Pan · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
What to serve with Galettes Bretonnes
- Baguette Vegan
- Clafoutis Dessert
- Croissant Vegetarian
- Croissants Dessert
Tips & common questions
How long does Galettes Bretonnes take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Galettes Bretonnes is an original French recipe developed in-house by Consomee. Photo: Salon de l'agriculture 2011 - galettes bretonnes - 01.jpg by Thesupermat, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.