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Breton Buckwheat Galettes with Mushrooms, Spinach and Egg

Brittany's naturally gluten-free savoury buckwheat crêpes, filled with garlicky mushrooms, spinach, Gruyère and a runny egg.

Serves 4 (makes about 8 galettes)15 minutes, plus resting; 30 minutes to cookGluten-freeDairy-freeRich in protein, calcium and magnesium

Ingredients

For the galettes

  • 150 g buckwheat flour
  • ½ tsp sea salt
  • 1 egg
  • 350–400 ml water (or half water, half milk)
  • 1 tbsp olive oil
  • A little ghee or olive oil, for cooking

For the filling (per 4 galettes)

  • 1 tbsp extra virgin olive oil
  • 250 g mushrooms, sliced
  • 1 garlic clove, crushed
  • 100 g spinach
  • 4 eggs
  • 60 g Gruyère or Comté, grated (optional)
  • Chopped chives

Method

  1. Make the batter: whisk the buckwheat flour and salt with the egg and enough water to make a smooth batter the thickness of single cream. Stir in the oil. Cover and rest for at least 1 hour, or overnight in the fridge. (Loosen with a little water if it thickens.)
  2. Cook the filling: fry the mushrooms in the oil until golden, add the garlic for 1 minute, then the spinach until wilted. Season and keep warm.
  3. Cook the galettes: heat a large non-stick frying pan or crêpe pan over a medium-high heat and brush with a little ghee or olive oil. Pour in a small ladle of batter and swirl to coat the pan thinly. Cook for 1–2 minutes until the edges lift and the underside is lacy and golden. Flip and cook for 30 seconds. Stack the spare galettes between baking paper; they keep for 2 days and freeze well.
  4. Fill: return a galette to the pan, golden side down. Sprinkle with cheese, then crack an egg into the middle and spread the white a little with a fork. Add some mushrooms and spinach around the egg. Cook for 3–4 minutes, until the white is set but the yolk still runny.
  5. Fold: fold the four sides in towards the middle to make a square, leaving the yolk showing.
  6. Serve: scatter with chives and serve straight away, with a green salad.

Why it's good for you: In Brittany, galettes have been made from buckwheat for centuries. Buckwheat isn't related to wheat and is naturally gluten-free, rich in magnesium, protein and rutin, a plant compound that supports healthy blood vessels. Eggs and mushrooms make this a satisfying meal at any time of day.

Good to know: Check your buckwheat flour is labelled gluten-free if you need it to be, as it can be milled alongside wheat.

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