Complete Breton galette

Last summer, I took advantage of my stay in Brittany to deepen my knowledge of galettes. It was badly needed! Until then, I made a dough recipe that mixed buckwheat flour and wheat flour, all mixed with milk. I was afraid that removing the wheat flour would be a hassle. On the contrary, it is prepared just as easily.
The taste, on the other hand, has absolutely nothing to do with it.

I also discovered a knack that makes all the difference. The filled galette is only cooked on one side and above all it is generously coated with salted butter. I will always remember this golden pancake tasted on the steps of a church. The butter was dripping on our fingers. Not very light as a cake, but absolutely divine.

I haven’t had a chance to try this recipe yet.
I absolutely had to take advantage of Candlemas. It’s a recipe that we were so delighted with, that I promise myself to make it more often in the future. I even think that I will invest in a galettière, a larger and more suitable frying pan.

For the garnish, I stuck with the wholemeal, ham, cheese and egg. I simply replaced the Emmental, which I’m not a big fan of, with a runny and tasty cheese, the Affiné au Chablis.

Complete Breton galette:


350g buckwheat flour
1 tsp coarse salt
800ml cold water
1 egg

Mix all ingredients.

Place the flour and salt in a large bowl.
Make a well in the center.
Crack the egg and add a little water. Mix by gradually adding the water.

If you have a robot, feel free to use it.
In the Thermomix, put all the ingredients in the bowl and mix for 10 seconds at speed 8.

Reserve the dough at room temperature for at least 3 hours.
Mix before use. Add a little water if necessary.

With these quantities, you will make approximately 12 patties of 27 cm.


4 eggs
75g Affiné au Chablis (or another cheese to your liking)
100g ham heel
a nice piece of salted butter

Start by preparing all the toppings.
Stick a fork into the butter.

Heat the skillet.
When it is very hot, lightly grease it then pour a small ladle of batter.
Leave to cook over high heat.

When it is set, take it off without turning it over and lower the flame slightly.
Gently spread the butter over the entire surface of the galette. It melts on contact with the heat and coats the cake just enough.
Break an egg in the center and spread the white slightly.
Spread pieces of ham and cheese.

Fold the edges of the galette over the filling.
It’s ready when the egg is cooked and the cheese is melted.

Eat immediately.

Do the same for all the patties.

To finish: you will have dough left over for the next day. I kept it cool and took it out a good time in advance.

Vary the fillings according to your desires or according to the contents of your fridge.

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