Why not transport your family to a little French cafe this Easter with Buckwheat Galettes with Gruyère and Egg. French Buckwheat Galettes are a savory, crepe-like treat made from buckwheat flour. The gruyère cheese adds a nutty and slightly sharp flavor, paired perfectly with an over-easy egg and fresh chives. Pair this delicious brunch with a bright Sauvignon Blanc.
Buckwheat Galette Ingredients
1 large egg
1/2 cup milk of choice
1/2 cup buckwheat flour
1/4 tsp. sea salt
Butter for pan
4 oz. gruyere
3 tbsp oil
2 tbsp fresh chives
Salt and pepper to taste
- Prepare the galette batter by whisking the egg. Add milk, buckwheat flour, and sea salt. Whisk until incorporated. Set aside to allow the buckwheat to hydrate for at least one hour at room temperature or overnight in the refrigerator.
- Preheat the oven to its lowest setting. Preheat a pan over medium heat and add oil. Fry eggs to desired doneness and season with salt and pepper to taste. Cover and set aside to keep warm. Note: for the perfect sunny-side-up egg, I recommend frying over medium-high heat. Add the egg to the preheated oil. Once the edges are lightly crisp, spoon the hot oil over the uncooked egg white until the whites on the top have a chance to cook through while maintaining that perfectly runny yolk.
- Prepare galettes. Preheat a 10-inch nonstick skillet to medium-high heat and add butter to lightly grease the pan. Stir the batter to get a feel for its viscosity: It should be thinner than pancake batter. If it’s too thick, add about a tablespoon of water at a time, up to 1/4 cup, until the batter reaches the desired consistency.
- Preheat the oven to the lowest setting. Prepare a test galette: Pour about 1/4 cup of batter into the hot pan to cover the bottom, lifting it off the heat and swirling it around to allow the batter to cover the bottom of the pan in a thin, even layer. If the batter is too thick, it will look more like a messy pancake than a thin film of batter. If that’s the case, add an additional tablespoon or two of water to the batter, and try again. Repeat as needed. Once you can successfully create a thin crepe on your hot pan, return the pan to the heat, and allow it to cook through. Watch for the batter to turn from glossy to matte, about one to two minutes.
- Once the galette is matte, add a generous sprinkle of gruyere and the egg in the center while it continues to brown. Using a spatula, gently fold the edges of the galette over on four sides to enclose the fillings, leaving just the center exposed. Transfer to a sheet pan and place in the preheated oven to keep warm while you repeat the process to make four galettes.
- Once the galettes are finished, finely chop fresh chives. Transfer the galettes to serving plates, sprinkle with fresh chives, and enjoy!
Maddie is a Minneapolis-based recipe developer and food photographer with a background in Food Engineering and Nutrition. Maddie utilizes her scientific understanding of food to create delicious recipes that are worth repeating. When she’s not experimenting in her kitchen, she’s exploring new cities around the world or fostering pups to help them adjust to the good life and find their forever homes! You can find more of Maddie’s work (and follow her cute fosters) on Instagram or maddieaugustin.com.