Crêpe Bretonne Recipe (Stuffed Egg Ham Cheese Crepes) (original) (raw)
Galette Bretonne Recipe with buckwheat flour dough and stuffed with ham and egg.
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
4 servings
Crêpe bretonne is a savory buckwheat crêpe that is stuffed with ham, a fried egg, and cheese.
You can make your own delicious stuffed buckwheat crêpes recipe to enjoy as savory breakfast crêpes, brunch, or lunch .
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
Your Free E-Book
was sent to your
E-Mail Address!
Please check your Spam folder
Jump to:
What are crêpe bretonne?
French crêpe bretonne are savory buckwheat crêpes that are stuffed with a layer of ham, cheese, and a fried egg.
Savory crepes are a common sight in France—and not just sweet crepes—and they appear in all different variations with tasty regional fillings and types of crepe batters.
This buckwheat crêpe bretonne recipe will awaken your feeling of completeness. They are a complete meal, low calorie, and so delicious! Savory crepes are better known as galettes.
I, personally, enjoy savory crepes in all forms. I make them frequently at home, and the savory crepes with ham and egg, aka the Galette Bretonne, are a highlight among all others.
The original Galette Bretonne, also known as Galette complète (a complete Galette in terms of nutrition_)_, is called that way because they are not just made with simple wheat flour.
The crêpe bretonne earned that name because buckwheat flour is added to the liquid dough, and the dough is prepared with water instead of milk. That's what makes the difference to a regular crêpe recipe.
I am an advocate for healthier varieties of grains, so these savory crepes stuffed with ham and egg are a great way to include buckwheat flour in your cooking.
Now if you can't get buckwheat flour, then you can just exchange it with whole wheat flour until you get a chance to cook with buckwheat flour in the future.
To fry::
▢ 4 Tablespoon Butter for each crepes one tbs
Mix all the crepe dough ingredients together into a smooth liquid dough. It has to be more liquid, or you won't be able to spread it well into the hot pan while frying, because you need thin crepes.
½ cup Whole Wheat Flour, ½ cup Buckwheat Flour, 1 Egg, pinch Salt, 1 ¼ cup Water
Then heat your pan add ½ tablespoon of butter to it. Add nearly 1 ladle of liquid dough to the hot oily pan, spread well by turning the pan quickly, and fry both sides until they are a bit golden.
4 Tablespoon Butter
Then add a slice of ham onto the crêpes galette and a slice of cheese.
4 Ham Slices, 4 Cheese Slices
Continue by breaking the egg into the center of the ham crepes. Season with salt and pepper, and add fresh chopped chives. Carefully close the crepes by folding in on both sides or all 4 sides so as to create a parcel. Cook further until the egg is done.
4 Eggs, pinch Salt, pinch Black Pepper Ground
Serve hot, sprinkled with some cut fresh green chives.
Chives
Nutrition Facts
Crêpe Bretonne (Galette Bretonne) Recipe
Amount Per Serving (197 g)
Calories 371 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g50%
Cholesterol 248mg83%
Sodium 682mg28%
Potassium 319mg9%
Carbohydrates 22g7%
Fiber 3g12%
Protein 24g48%
Vitamin A 630IU13%
Calcium 253mg25%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Name Variations
In French, buckwheat is known as sarrasin, and you can usually easily buy the flour in all major supermarkets on a budget in France.
The buckwheat flour crepes, are also known as crepe sarrasin, galette de sarrasin, even simply as crêpe bretonne in France.
This French galette recipe is prepared all over France in so-called crepe “bars.” The tastiest that I came across was in Brittany and in Amiens in Picardy.
- Crepes ficelle Picard
- Savory Filled Crêpes with Salmon Cucumber Dill Cream Cheese
- Spinach Chicken Crepes by sugarandsoul.co
The post, savory crepes, was first published at masalaherb.com on the 17th November 2015 and has been updated and enhanced ever since.