A cracked egg on a French galette bretonne pancake, topped with cheese, ham and chives.

How to make Galette Bretonne (French buckwheat pancakes)

You may have heard of the French crêpe but have you heard of Galette Bretonne? These French buckwheat pancakes are quick to make and are perfect for a mid-week meal or Shrove Tuesday.
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Olivia Higgs
Feb 17
1.5 mins
Feb 17
1.5 mins

With pancake day coming up, have a go at making these savory crêpes known as galette bretonne which are made with buckwheat flour. These crêpes are traditional to the Brittany region of France and are made with savory fillings. This one is the traditional version with a cracked egg, ham and gruyère cheese but other great combos include spinach and goats cheese, smoked salmon with creme fraîche and lemon or you can try potato with bacon lardons and cheese.

When it comes to making crepes, it’s pretty much a given that the first one will turn out badly and there’s a saying that the person who eats the last one is either the winner (as by this point you will have perfected the flip) or the loser (depending on how much mixture is left).


For the crêpe batter:

  • 120g/4oz buckwheat flour
  • 1 egg
  • 450ml/2 cups water
  • pinch of salt
  • butter for greasing your pan

For the filling:

  • egg (1 per person)
  • gruyère cheese, grated
  • ham, chopped
  • pepper, salt, chopped chives (to serve)

Makes 4-6 pancakes.

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  • Add your buckwheat flour, egg, water and salt to a bowl. Whisk until you have a smooth batter.
  • Leave your batter in the fridge for 30 minutes before using.
  • Grease a frying pan and put on a high heat. Add about one ladle spoon of batter to your pan and cook for 2-3 minutes before flipping.
  • Once flipped, crack an egg into the center of your crêpe and sprinkle on your ham and cheese. Cook for 1-2 minutes until the egg white is cooked.
  • Once cooked, fold the sides inwards to create a square. Repeat for the rest of your batter and serve with salt, pepper and chopped chives.
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