Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
20 min.
Easy
0.80 €
1 galette
7 IngredientsLast modified on: February 21th 2011
For 1 galette, you will need:
- 1
1 buckwheat pancake - 2
1 slice ham - 3
1 egg - 4
a little grated cheese - 5
1 knob butter - 6
salt - 7
pepper - Total weight: 160 grams
Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Heat the frying pan on medium heat, put the knob of butter in to melt, then put the galette down over it.
Stage 2 - ⌛ 2 min.
Break the egg onto it, then with a spatula push the egg yolk to the center...
Stage 3 - ⌛ 4 min.
... and distribute the egg white over the surface of the galette until it is cooked.
Stage 4 - ⌛ 2 min.
Scatter the ham in small pieces.
Stage 5 - ⌛ 1 min.
Add the grated cheese.
Stage 6 - ⌛ 1 min.
Then fold over a third of the galette.
Stage 7 - ⌛ 1 min.
And then the last third onto the first. Leave to cook for another minute or two.
Stage 8
And serve immediately.
Remarks
This is a basic recipe, the fillings can be infinitely varied at will.
Keeping: To eat right now.
Source: Home made.
How much will it cost?
- For 1 galette : 0.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Ham
Like these other recipes: Stuffed tomatoes and courgettes, Potted meat (rillettes), Endives , Potato and two ham gratin, Croque-monsieur complet, ... See them all 32
Egg
Like these other recipes: Mayonnaise, Buckwheat almond biscuits, Checkerboard biscuits, Eggs Florentine, Fried rice with turnips and new peas, ... See them all 253
Buckwheat pancake
You can get more informations, or check-out other recipes which use it, for example: Breton Pie, Beef Wellington, Sausage buckwheat pancakes, Breton leek and mushroom tart, Mushroom buckwheat pancakes, ... See them all 10
Butter
Like these other recipes: Apple charlotte with toasted brioche, Creamy artichokes, Surprise bread, Escalope cordon bleu, Duet of creamed cauliflower and cabbage , ... See them all 497
Other recipes you may also like
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013885 K 44.7 55 min.
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty. October 3rd 2010901 K3.8 6 min.
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it. October 3rd 2010257 K5 1 hour 35 min.
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing. October 16th 2011198 K5 35 min.
Pink Reims biscuits
These biscuits are a speciality of Reims. They have a light texture, rather like finger biscuits, and are traditionally rectangular and coloured pink. February 12th 2014131 K3.8 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe