Buckwheat Galettes Bretonnes
Savory French Galettes
If you’re eating ham, cheese, and eggs in France there’s a good chance you’ve happily stumbled upon a Breton Galette. A deliciously layered upgrade from the classic diner breakfast special of pork, scrambled eggs, and toast is so perfectly French. The thin crispy buckwheat crust wraps around an array of fillings, served as a warm gift package from the kitchen.
I ordered my first true French galette at Breizh Café in Paris after reading a glowing review from David Lebovitz. Their classic galette with artisan ham from Brittany, comté cheese, plus an addition of champignons (mushrooms) is absolutely fabulous. The Bordeaux location is nestled on the corner of Chartron Square, a must visit for a weekend brunch.
Besides sitting down to dine at a bistro table, I often order my Sunday ‘galette complète’ from a vendor at the Bordeaux river market. Contrary to the saying ‘never grocery shop on an empty stomach’, I always arrive hungry and ready to eat.
One of the local vendors makes traditional Galettes Bretonnes on a ‘bilig’ (circular cast iron baking pan), thinly spreading the batter with a wooden T-shaped rake. I devour these perfectly shaped creations from a cardboard tray perched on a ledge, surrounded by my stuffed canvas bags, pleasantly blending into the bustle of the marché.
To recreate savory Brittany style galettes at home with basic equipment, I’ve played around with a few different batters, cooking techniques, and pans. The fist attempt often becomes a dog treat, as does with many first pancakes. But, when the pan is at the right temperature, the butter is sizzling and the batter consistency easily coats the surface, you’re in business.
