Galette Bretonne à la Forestière

Name: Galette Bretonne à la Forestière Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 105 min
Ingredients: 600 g – 21 oz button mushrooms (– sliced); 100 g – 3.5 oz pancetta (– diced); ½ onion (– minced); 1 garlic clove (– halved); 30 g – 2 tbsp butter; 1 tbsp extra virgin olive oil; 1 tbsp continental parsley (– minced); 350 g – 12 oz béchamel sauce; 4 tbsp cream; 150 g – 5.25 oz Emmental cheese (– grated); salt (– to taste); 330 g – 11 oz buckwheat flour; 750 ml – 25 oz water; 10 g – ⅓ oz salt; 1 egg; butter (– for cooking)

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Warm mushrooms, creamy béchamel, and savoury pancetta all wrapped into this beautiful Galette Bretonne à la Forestière. Treat yourself to a French-style comfort dinner tonight!

Close-up of the finished Galette Bretonne à la Forestière showing its crisp edges and creamy centre.

This was my first attempt to recreate a fantastic dish we ate at Crêperie La Gavotte in Nouméa in New Caledonia, during our October holiday.

A galette bretonne, which is a Breton buckwheat crêpe, is very similar to a regular crêpe but made with buckwheat flour and originally comes from the French region of Bretagne.

The filling is made with mushrooms, pancetta, and Emmental cheese, along with cream and béchamel to give it a smoother texture. It is an easy and homey dish, and even though my galette did not turn out as crispy as the one we had in Nouméa, we all agreed the flavour was almost the same.

One thing is certain. I will not stop experimenting with them so easily. Enjoy!

Why We Love This Homemade Galette

Works well for lunch or dinner, depending on what you serve alongside it.
Adapts easily if you want to swap pancetta, add herbs, or try a new mix of vegetables.
Makes a reliable option for weekends when you feel like a homemade dish with a savoury bite.

Key Ingredients for Galette Bretonne à la Forestière

Ingredients for the mushroom and pancetta filling arranged on the counter.

Mushrooms

Soften into a savoury mix that stays tender after baking. Firmer mushrooms hold their bite better, and slicing them evenly helps them cook without releasing too much moisture.

Pancetta

Adds gentle saltiness and a firmer texture that works well with the mushrooms. Choose pancetta with a balanced amount of fat so it cooks evenly and blends smoothly into the filling.

Béchamel Sauce

Keeps the filling creamy and cohesive once baked. A slightly thicker béchamel works well here because it prevents the mixture from becoming runny.

Emmental Cheese

Melts evenly and brings a mild, nutty taste to the filling. Finely grated Emmental melts faster and distributes more evenly throughout the mixture.

Find the complete list with measurements in the recipe card below.

How to Make Galette Bretonne à la Forestière

To Make the Filling

Step 1: Sauté the garlic, onion, and pancetta in the butter and extra virgin olive oil until soft.

Step 2: Add the sliced mushrooms and salt to taste. Cook until the mushrooms soften, then add the minced parsley and remove from the heat.

Onion, garlic, pancetta and mushrooms cooking together for the filling.

Step 3: Once cooled, add the béchamel, cream, and grated Emmental cheese. Mix well and set aside.

Mushroom filling combined with béchamel and grated Emmental cheese.

To Make the Galettes Bretonnes

Step 1: Put all the ingredients in a blender and blend until smooth. Refrigerate the batter for 1 hour.

Buckwheat galette batter before and after blending.

Step 2: Heat a non-stick frying pan. Once hot, add ¼ teaspoon of butter and pour in a ladle of batter, swirling the pan so the batter coats the base in a thin layer (about 1.5 mm).

Step 3: When the surface dries, loosen the sides with a plastic spatula and flip the galette. Cook for 1 more minute, then remove and set aside.

Buckwheat galette cooking in a pan as the surface dries and sets.

Step 4: Repeat until all the batter is used.

To Assemble the Galette

Step 1: Place a galette in the centre of an oven-proof dish, add ⅙ of the filling to the centre, and fold the four sides.

Step 2: Bake in a preheated oven at 180ºC – 350ºF for 5 to 10 minutes or until the cheese melts. Serve warm.

Folded buckwheat galette baked with creamy mushroom filling.

Frequently Asked Questions

Can I use all-purpose flour instead of buckwheat flour for the galette shells?

Buckwheat flour gives the galettes their distinct taste and colour, so all-purpose flour will change both. You can use it in a pinch, but the texture will be softer and closer to a regular crêpe.

Can I store leftovers?

Yes. Keep the galettes and filling in separate airtight containers in the fridge for up to 2 days. Reheat in a warm pan or low oven until softened.

What kind of mushrooms should I use?

Button mushrooms work well, but you can mix in cremini, shiitake, or oyster mushrooms for a deeper taste. Slice them evenly so they cook at the same rate.

Can I make the béchamel sauce from scratch?

Yes. You can use my Homemade Béchamel Sauce recipe, which follows the classic method and gives a smooth, stable sauce that works well in this filling.

What should I serve with Galette Bretonne à la Forestière?

Simple salads, roasted vegetables, or light soups pair well and keep the meal balanced.

Extra Help from the Kitchen

Dry the Mushrooms Well Before Adding Béchamel – Let the mushrooms cook long enough for their moisture to evaporate so the filling stays firm when baked and does not seep into the galette.

Chill the Filling Briefly Before Assembly – Place the finished filling in the fridge for 10 to 15 minutes. The slight firming helps the filling sit neatly in the centre without spreading.

Whisk the Batter Before Each Ladle – Buckwheat flour settles quickly. A quick whisk before scooping keeps the consistency even across all galettes.

Fold While the Galette Is Warm – Begin folding as soon as each galette comes out of the pan. A warm galette bends cleanly and avoids cracking at the edges.

Variations and Twists

Spinach and Egg Galette Florentine – Fold 1 packed cup of wilted, squeezed spinach into the mushroom mixture, then bake the folded galette as usual. Top each baked galette with a freshly cooked egg before serving for a classic Florentine-style finish.

Leek and Mushroom Galette – Sauté 1 medium leek, thinly sliced, until soft, and mix it into the mushrooms for a gentler, sweeter filling that blends well with the béchamel and Emmental.

Ham and Cheese Galette – Replace the pancetta with 2 to 3 thin slices of ham per galette and add an extra handful of Emmental or a small amount of Gruyère for more melt when baked.

Mixed Mushroom and Herb Galette – Use mixed mushrooms such as shiitake, oyster, and cremini mushrooms, and add 1 teaspoon fresh thyme or parsley for a fuller, savoury mushroom base.

Rustic Mushroom and Shallot Galette with Gruyère – Add 1 to 2 thinly sliced shallots and cook them until golden before mixing them into the mushrooms, then finish the filling with a small handful of grated Gruyère.

Storage and Shelf Life

Store cooked galettes in an airtight container in the fridge for up to 2 days. Keep the filling in a separate container for the same amount of time. Freeze plain cooked galettes for up to 2 months with baking paper between each layer to prevent sticking.

Thaw them at room temperature until soft enough to handle. Reheat filled galettes in a warm oven at 180°C – 350°F until heated through.

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