Breton buckwheat galette with mushrooms and egg

Name: Breton buckwheat galette with mushrooms and egg
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2
Cuisine: French
Ingredients: 140 g Plain buckwheat flour, dry; 200 g Egg, without shell; 120 g Whole milk; 180 g Water; 180 g Mushrooms; 50 g Emmental with vegetarian rennet; 100 g Lettuce; 30 g Olive oil; 3 g Salt; 1 g Black pepper

Savory Breton buckwheat crêpes folded around sautéed mushrooms, egg and melted vegetarian Emmental.

Estimated total time: 55 minutes2 portionsAbout 690 kcal per portion

Breton buckwheat galette with egg, mushrooms and lettuce — Photo: Melinda Legendre · CC BY-SA 4.0 · Photo source. The restaurant photograph shows a creamy mushroom topping and salad; the measured recipe uses no cream and the photographed cheese and batter cannot be verified.

Ingredients for 2 portions

140 g Plain buckwheat flour, dry
200 g Egg, without shell
120 g Whole milk
180 g Water
180 g Mushrooms
50 g Emmental with vegetarian rennet
100 g Lettuce
30 g Olive oil
3 g Salt
1 g Black pepper

Method

Whisk 140 g plain buckwheat flour with 100 g beaten egg, 120 g milk, 180 g water, 5 g olive oil and 1 g salt to a smooth thin batter. Cover and rest for 30 minutes. During that rest, slice 180 g mushrooms, wash 100 g lettuce, and grate 50 g vegetarian-rennet Emmental.
Heat 10 g olive oil in a pan and sauté the mushrooms for about 8–10 minutes until browned and their moisture has evaporated. Season with 1 g salt and 1 g pepper. Keep them warm. Use 10 g olive oil to coat a 22–24 cm nonstick pan in two batches; pour in half the rested batter and swirl into a thin galette. Cook about 2 minutes, flip and cook 1 minute.
Break 50 g egg onto the centre of the first galette, scatter half the mushrooms and 25 g cheese around it, and cover the pan until the white is fully set and cheese melts, about 3–4 minutes. Fold four edges inward to leave the egg visible. Repeat with the second half of the batter, 50 g egg, mushrooms and cheese. Toss the lettuce with the remaining 5 g olive oil and 1 g salt; serve alongside.

Vegetarian adaptation of Manger Bouger’s Breton buckwheat galettes with mushrooms: ham is omitted and vegetarian-rennet Emmental is added. The reference requires a 30-minute batter rest, included in the 55-minute elapsed estimate while mushrooms are cooked in parallel. Choose plain 100% buckwheat flour; the flour itself contributes no EU-listed gluten allergen, but packaged flour may have wheat cross-contact, so check the actual label. The cheese must be made with microbial or vegetarian rennet. The restaurant photo shows a creamier mushroom topping than this measured version. Ingredient energy and time are editorial estimates.

Galette de sarrasin aux champignons et à l’œuf

Allergens and ingredient checks

Listed allergens: eggs, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Manger Bouger / Fabrique à Menus — Buckwheat galettes with mushrooms

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