This was my first attempt to recreate a fantastic dish that we ate at Crêperie La Gavotte in Nouméa (New Caledonia) during our holiday in October. A galette bretonne is very similar to a crêpe, but it is made with buckwheat flour and, as the name suggests, it is originally from the French region of Bretagne. The filling is made of mushrooms, pancetta and Emmenthal cheese, with a little cream and béchamel to make it smoother. It is a very easy and homey dish and even though the galette did not come out as crispy as the one eaten in Nouméa, we all agreed that it tasted almost the same. One thing is for sure… I won’t stop experimenting with them so easily! 😉 Enjoy!
Ingredients: (makes 6)
For the filling
600 gms – 21 oz. button mushrooms, sliced
100 gms – 3.5 oz. pancetta, diced
½ onion, minced
1 garlic clove, halved
30 gms – 2 tbsp butter
1 tbsp extra virgin olive oil
1 tbsp continental parlsey, minced
350 gms – 12 oz. béchamel sauce
4 tbsp cream
150 gms – 5.25 oz. Emmenthal cheese, grated
Salt to taste
For the galettes bretonnes, recipe adapted from Recettes Bretonnes
330 gms – 11 oz. buckwheat flour
750 ml – 25 oz. water
10 gms – 1/3 oz. salt
1 egg
Butter (for cooking)
To make the filling
Sauté the garlic and onion with the butter and extra virgin olive oil until soft. Add the sliced mushrooms and salt to taste. Cook the mushrooms until soft, then add the minced parsley and remove from the fire.
When cool, add the béchamel, cream and grated Emmenthal cheese. Mix well and keep aside.
To make the galettes bretonnes
Put all the ingredients in a blender and mix well. Let the batter rest in the fridge for 1 hour.
Take a non stick frying pan and put it on the fire. When hot add ¼ tsp of butter and a ladle of batter by swirling the pan so the batter coats the base of the pan. You want to make the coating thin (about 1.5 mm thick). When the surface of the galette dries up, it is time to flip it over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a minute more, then remove it from the pan and keep it aside.
Repeat this till your batter is over.
To assemble the galette
Put the galette in the centre of an oven proof dish, put 1/6 of the filling in its center and fold the 4 sides like this:
Bake in a preheated oven at 180ºC – 350ºF for 5 to 10 minutes or until the cheese has melted. Serve warm.
I love crepes, so I have a feeling that I would love this too!
I love crèpes especially with a béchamel sauce. This looks absolutely mouth watering. A little bit of greens on the side and it would be a perfect meal for me. Thanks for the inspiration!
Yum. I can just see myself tucking into one of these gorgeous buckwheat pancakes – beaker of cider optional. Great idea to finish them in the oven, Manu.
I love going to restaurants and being served dishes that I just HAVE to have again! When I was a kid my dad and I use to dissect food that we were served and liked, then go home and try to duplicate it. I can see why you did that with this gallete! Mushroom, pancetta and cheese? How could one NOT want to know how to make this! The crepe looks crispy to me, and the filling – OMG!!!! 🙂
This is really amazing. My hubs would go absolutely crazy for this one. Great job and keep on keeping on with the experimenting. It’s so much fun.
Oh, Manu, this looks incredible!!! I could eat the whole thing right now…just delicious with those beautiful mushrooms and cheese…mmmmmmm.
Buone le crepes! And Galette Bretonne is even better than the regular crepes, because it is a little more rustic. By the way, I think they actually finish the crepes on the crepe pan and that is what makes them crispy.
Yes… I know they do 🙂 … but on my home flat pan I could not get it as crispy. without burning it, so I took a little short cut! 😉
I always thought a galette was a more thick pastry. Never made one or tried one. I always learn something coming to your blog 🙂 Great pics!
This looks sooooo delicious. Its been ages since I’ve had a savoury crepe.
Mmmm, galette! Looks amazing with the mushrooms 🙂 Wonderful recipe!
Love this creamy mushroom crepe! Looks so delicious, esp the creamy and cheesy mushrooms! I shall try this soon! 😉
ooooh, the stuff that dreams are made of…
I love these galettes… great recipe, Manu!
Adoro fare le crepe … ho comperato tutti gli ingredienti meno il buckwheat flour … non l’ho mai usato in passato … secondo te … erro se li faccio con i crepes tradizionali?
Now this is something that I could enjoy eating very much..Look so beautiful Manu!! Have a great week ahead! xoxo
Holy crap! I had something similar to this at a restaurant nearby and it was so freakin delicious!
Delicious dish!
Beautiful and Congratulations on Top 9!
OMG! This sounds absolutely delicious! Congrats on the Top 9!
Manu these galettes are amazing. They look so crispy and yummy. I’m a big fan of crepes but I think I would love this even more. Thanks for sharing your fantastic recipe and congrats on top 9. xoxo.
Wow, these look amazing. I am a huge crepe lover so I’m sure these would send me to the moon!
I havent had crepes in forever. This looks so amazing.
It looks fabulous! I ate these often in France, and one of my favourite fillings was this mixture. When I came across this image on your website yesterday, it brought back lovely memories of my visits to Brittany and of these delicious gallettes! So I decided to make some for my family last night. Thanks so much for the inpiration, Manu! Here is the links to 1 of the photos I took (I also added a link to your lovely website in my comments 🙂 Galettes Bretonnes for Candlemas or Pancake Day!
Ciao
~ marie