Spring Buckwheat Galette Complète with Wilted Greens and Soft Egg
Nutty gluten-free buckwheat galettes folded around melted cheese, spring greens and a jammy egg for a Breton-style brunch.
Best for High-protein, gluten-free wholegrain brunch loaded with spring vegetables
This is my weekend answer to the Breton crêperie: a true galette de sarrasin made from nothing but buckwheat, water and salt, so it stays naturally gluten-free and deeply savory. I fold each one around a soft-yolked egg, a handful of quick-wilted spring greens and just enough cheese to bind it, which keeps the protein high and the plate genuinely green. The trick is a well-rested batter and a properly hot pan, so you get lacy, crisp edges and a pliable center that holds the fold. It eats like a treat but leans on eggs, greens and wholegrain buckwheat rather than white flour.
Ingredients
- 250 g buckwheat flour , 100% buckwheat, certified gluten-free
- 500 ml water , cold, plus a splash more if batter thickens
- 6 g fine sea salt
- 5 large eggs , 1 whisked into the batter, 4 for the fillings
- 30 g Unsalted butter , melted, for the batter and greasing the pan
- 150 g baby spinach , fresh, washed
- 100 g spring greens or chard , fresh, stems removed, leaves shredded
- 4 scallions , fresh, thinly sliced, white and green parts kept separate
- 2 garlic cloves , fresh cloves, finely chopped
- 120 g Gruyère cheese , coarsely grated
- 15 ml olive oil
- 10 g fresh chives , fresh, finely snipped, to finish (optional – can be omitted)
- 2 g black pepper , freshly ground
Instructions
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1
Whisk the buckwheat flour and salt in a bowl, then beat in the cold water a third at a time until you have a smooth, thin batter with no lumps. Whisk in 1 egg and two-thirds of the melted butter. Cover and rest at room temperature for at least 30 minutes (or refrigerate up to overnight); the batter should have the consistency of thin cream, so loosen with a splash of water if it thickens.
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2
While the batter rests, warm the olive oil in a wide skillet over medium heat and soften the scallion whites and garlic for 1 minute. Add the spring greens and cook 2 minutes, then add the spinach and wilt until just collapsed, about 2 minutes more. Season with a little of the black pepper, tip into a sieve and press out excess liquid so the filling won't sog the galette. Stir through the scallion greens and set aside.
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3
Heat a crepe pan or nonstick skillet over medium-high and brush lightly with the remaining butter. Pour in about a quarter of the batter and swirl to coat the base in a thin round; cook 90 seconds until the edges lift and the underside is set and lacy. Flip, then quickly crack an egg into the center, scatter a quarter of the Gruyère and a quarter of the greens around it, and season. Cook 2 to 3 minutes until the white is just set but the yolk stays soft and the cheese melts.
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4
Fold the four sides of the galette inward to frame the egg in an open square and slide onto a warm plate. Repeat with the remaining batter and fillings, buttering the pan between galettes. Finish each with snipped chives and a grind of black pepper, and serve straight away while the yolks are runny.