Enjoy the rustic charm of a Galette Bretonne Forestière, a classic savory crêpe from Brittany (France), made with nutty buckwheat flour and simple, honest ingredients. Highlight crisp edges and a tender center that make this French staple so distinctive and satisfying. Fill the galette with the traditional cheese, mushroom, ham, and egg, or discover my version with spinach, and feta. Enjoy a timeless meal that works beautifully for lunch, dinner, or a relaxed weekend table.
Recipe at a glance
- Recipe: Galette Bretonne Forestière
- Serving: 4
- Total Time: 40 minutes
- Difficulty: Medium
- Key Ingredients: Buckwheat Flour, Eggs, Mushrooms
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Ingredients
Find below the list of ingredients I used to make my Galette Bretonne Forestière
- Yellow Onion
- Button Mushrooms
- Fresh Baby Spinach
- Large Eggs
- Whole Buckwheat Flour
- Water
- Salt
- Feta Cheese
See recipe card for quantities.
How to make a Galette Bretonne Forestière
- Whisk together in a large bowl, the buckwheat flour and salt. Add the egg and gradually whisk in the cold water until a smooth, fluid batter forms, similar in consistency to heavy cream. Cover and let the batter rest at room temperature for at least 30 minutes to fully hydrate the buckwheat.
- Heat a skillet over medium heat. Drizzle in the olive oil. Add the sliced onion, mushrooms and cook for 3–4 minutes, until lightly golden. Stir in the spinach and cook just until wilted. Season lightly with salt and pepper, then remove from heat and set aside.
- Heat a nonstick skillet or crêpe pan over medium heat and lightly grease it. Stir the batter, then ladle about ½ cup batter into the center of the pan. Quickly swirl to spread the batter into a thin circle. Cook for 1–2 minutes, until the edges begin to lift and the bottom is set.
- While the first side of the crêpe is cooking, divide the white and yolk for the egg of this first crêpe.
5. Flip the crêpe. Carefully pour the egg white onto the cooking crêpe. Use the back of the spatula to gently move the white around to spread it until it starts to cook. Gently place the yolk in the centre of the crêpe.
6. Spoon one-quarter of the mushroom–spinach mixture around the placed yolk. Sprinkle ¼ of the feta cheese, on top of the cooked veg. At this point, the egg white should be set but the yolk will remain soft. If the crêpe is cooking too fast, pull the pan from the heat for now.
7. Fold the four sides of the galette inward to form a square, leaving the egg yolk visible in the center. Continue cooking for another 30 seconds, just until warmed through. Transfer to a plate and repeat 3 more times with the remaining batter and filling. Serve immediately while hot.
Storage
Plain Galettes: Store plain cooked buckwheat galettes by letting them cool completely before stacking them with parchment paper between each one and placing them in an airtight container in the refrigerator for up to three days. Freeze plain galettes by layering them with parchment, sealing them in a freezer-safe bag or container, and storing them for up to two months. Reheat plain galettes by warming them gently in a dry skillet for 30 to 60 seconds per side or by heating them briefly in the oven until pliable.
Filled Galettes: Store filled galettes only if necessary by allowing them to cool fully, transferring them to an airtight container, and refrigerating them for up to 24 hours. Reheat filled galettes slowly in a covered skillet over low heat or in a 325°F (165°C) oven, keeping in mind that the egg yolk will fully set during reheating.
You may also like
If you enjoyed this Galette Bretonne Forestière, explore a few more recipes that celebrate crêpes and galettes in both sweet and savoury forms. Try the Tomato Pesto Galette for another rustic, savoury take that highlights simple, bold ingredients, or switch to dessert with the Banana Chocolate Galette for a sweet twist on the same folded style. Keep the crêpe theme going with classic Chocolate French Crêpes, or opt for a lighter savoury option with the Spinach Crêpes Recipe, perfect for brunch, lunch, or easy weeknight meals.
Recipe
Galette Bretonne Forestière
Equipment
- Crepe Pan
Ingredients
Buckwheat Crepe Batter
- 1 cup Whole Buckwheat Flour
- ½ teaspoon Salt
- 1 large Egg
- 1½ cup Cold Water
Filling Ingredients
- 1 tablespoon Olive Oil
- 6 pieces Button Mushroom halved and sliced
- 2 cup Baby Spinach
- ½ medium Yellow Onion finely diced
- 4 large Eggs
- ½ cup Feta Cheese crumbled
Instructions
Prepare the buckwheat crêpe batter
- Whisk together in a large bowl, the buckwheat flour and salt. Add the egg and gradually whisk in the cold water until a smooth, fluid batter forms, similar in consistency to heavy cream. Cover and let the batter rest at room temperature for at least 30 minutes to fully hydrate the buckwheat.1 cup Whole Buckwheat Flour, ½ teaspoon Salt, 1 large Egg, 1½ cup Cold Water
Cook the forestière filling
- Heat a skillet over medium heat. Drizzle in the olive oil. Add the sliced onion and cook for 3–4 minutes, until softened and lightly golden. Add the mushrooms and cook 5–7 minutes, until they release their moisture and begin to brown. Stir in the spinach and cook just until wilted. Season lightly with salt and pepper, then remove from heat and set aside.1 tablespoon Olive Oil, 6 pieces Button Mushroom, 2 cup Baby Spinach, ½ medium Yellow Onion
Cook the galettes
- Heat a nonstick skillet or crêpe pan over medium heat and lightly grease it. Stir the batter, then ladle about ½ cup batter into the center of the pan. Quickly swirl to spread the batter into a thin circle. Cook for 1–2 minutes, until the edges begin to lift and the bottom is set.
- While the first side of the crêpe is cooking, divide the white and yolk for the egg of this first crêpe.4 large Eggs
Add filling and eggs
- Flip the galette. Carefully pour the egg white onto the cooking crêpe. Use the back of the spatula to gently move the white around to spread it until it starts to cook. Gently place the yolk in the centre of the crêpe.
- Spoon one-quarter of the mushroom–spinach mixture around the placed yolk. Sprinkle ¼ of the feta cheese, on top of the cooked veg. At this point, the egg white should be set but the yolk will remain soft. If the crêpe is cooking too fast, pull the pan from the heat for now.½ cup Feta Cheese
Fold and Serve
- Fold the four sides of the galette inward to form a square, leaving the egg yolk visible in the center. Continue cooking for another 30 seconds, just until warmed through.
- Transfer to a plate and repeat 3 more times with the remaining batter and filling. Serve immediately while hot.
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