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Crispy French Galettes with Egg and Cheese

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A quick and easy recipe for crispy buckwheat galettes filled with melted cheese and a perfectly cooked egg, bringing rustic French charm to your breakfast or brunch.

Ingredients

Scale
  • 1 cup (120g) buckwheat flour
  • 1/4 cup (30g) all-purpose flour
  • 1 1/4 cups (300ml) cold water
  • 4 large eggs, plus 1 extra for the batter
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 cup (100g) grated cheese (Gruyère, Emmental, sharp cheddar, or blend)
  • 1/2 teaspoon salt
  • Freshly cracked black pepper, to taste
  • Optional: finely chopped chives or parsley

Instructions

  1. In a mixing bowl, combine buckwheat flour, all-purpose flour, and salt. Whisk in 1 large egg and cold water slowly until smooth. Let the batter rest for at least 20 minutes.
  2. Heat a non-stick skillet over medium heat and brush lightly with about 1 teaspoon melted butter. The pan should be hot enough that a few drops of water sizzle immediately.
  3. Pour about 1/4 cup (60ml) batter into the pan, tilting to spread thinly and evenly into an 8-inch (20cm) circle. Cook for 2-3 minutes until edges are dry and bottom is golden brown and crisp.
  4. Sprinkle 1/4 cup (25g) grated cheese evenly over the galette, leaving a 1-inch (2.5cm) border.
  5. Carefully crack one egg into the center of the galette. Season with black pepper and a pinch of salt. Reduce heat to low to avoid burning the bottom while the egg cooks.
  6. Once the egg white is mostly set but yolk still runny (about 3-4 minutes), gently fold the edges of the galette toward the center, creating a shape that encloses the cheese and egg.
  7. Cover the pan with a lid for 1-2 minutes to help the cheese melt and the egg cook through without flipping. Check yolk firmness to preference.
  8. Slide the galette onto a plate and garnish with optional fresh herbs. Serve immediately.

Notes

Rest the batter for at least 20 minutes to hydrate the flour and improve texture. Use medium heat to avoid burning. Cover the pan to cook the egg white while keeping the yolk runny. If batter is too thick after resting, add a splash of cold water.

Nutrition

Keywords: galettes, buckwheat crepes, egg and cheese, French breakfast, crispy galettes, brunch recipe, easy breakfast

Find it online: https://emmaoven.com/crispy-french-galettes-with-egg-and-cheese-easy-homemade-recipe/