French Breakfast Galettes, Customizable Edition

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This is another relatively “quick” slow-breakfast (as opposed to fast-breakfasts = cereal, oatmeal, toast) to broaden your cooking repertoire! Just sift the dry ingredients together the night before, cover with plastic wrap, and it’s ready for you to mix in the liquid the morning of! Set aside your cold cuts, veggies and eggs in a container after you’ve sift the dry ingredients and you’ll be ready for take off. This time I combined chicken mortadella with sunny side up eggs and labneh for two of the galettes, and cream cheese, smoked chicken ham, chopped green lettuce and french mustard for the other two. The real galettes in France use buckwheat flour, but I ran out recently. To sub it in, use 100 grams buckwheat flour, 20 grams all purpose, and 1 small (but whole) egg. What are some of your favourite breakfast dishes?

French Breakfast Galettes, Customizable Edition

Yield: 4 Servings

“INGREDIENTS”

Galette “Pancake” Batter
120 grams all purpose flour
1/4 teaspoon fine sea salt
2 teaspoon granulated sugar, or less to taste
1 egg white, large
125 ml whole milk
125 ml mineral water

To Assemble:
Eggs, fried (sunny side up, scrambled,
Labneh/Ricotta
Cream Cheese
Smoked chicken ham, bacon, pancetta, or other cold cuts of your liking
Lettuce or baby spinach or rocket, for garnishing
French mustard

“INSTRUCTIONS”

1.  Sift the dry ingredients into a mixing bowl and stir in the egg white. Pour in the milk and water a bit at a time, whisking and adding until everything is combined. A few lumps suspended in the batter is fine.

2. Heat a nonstick frying pan over low fire and melt in some butter or olive oil. Once warm, pour in a quarter of the batter and swirl the pan until the batter coats every inch of the bottom of the pan. Cover with a lid and let it cook, checking after a minute or a minute and a half. If the sides have turned a golden brown colour and the top has mostly lost its moist sheen, take an egg flipper to help peel the pancake off. The most efficient way is by peeling half of the pancake and folding it down to form a half-circle, and then peeling one side of the half-circle so that it becomes 1/4 of its original size. Now dump the folded pancake onto a plate and unfold back into its circular shape.

3. Continue until all the crepes are cooked. In the mean time, fry any eggs and heat any cold cuts on another ring.

4. To assemble, spread a layer of cheese on every inch of the pancake. Lay the cold cut and fried eggs,  optional, in the center before folding each rounded side towards the middle to form a rectangular/square shape. Garnish with chopped veggies and mustard, if desired. Serve immediately.

I’ve got a lovely bunch of egg galettes ♫

2 2b

3 4

5

6

7

8

BUUUUUURP. Oh, excuse me. ;)

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24 thoughts on “French Breakfast Galettes, Customizable Edition

  1. This reminds me of when we found a crepe cart by the beach while in Waiheke (small island off the coast of Auckland). Delicious. Mrs P and I had a ham, egg and cheese deal, while Mama P got a pear, walnut lettuce and blue cheese one (ugh that looked good).

    We actually went back a couple of weeks later to stay for our anniversary, and the crepe cart wasn’t on duty :(. We found it’s resting place just a small walk down the road from the beach. Had to settle for some weird, warm, synthetic tasting thick shake.

    • Wow, walnut lettuce pear and blue cheese sounds amazeballs! Why didn’t I think of that?! Hmmm, looks like we’ll need to commence round two soon…

      WARM and SYNTHETIC shake?! And you didn’t get a refund?! The horror. HORROR. Gah.

    • I love it too. Sometimes I feel it’s so overused on this blog, but…..oh what the heck. ;)

      I know! And there’s just something so beautiful about sunny side up eggs. Even just the name. <3

    • Hi Rosie@ Aww, thank you! That’s basically where I got my inspiration to recreate them at home. So simple and full of yum hehehe :D Your Summer Berry Cheesecake looks divine! Hoppin’ on over!

  2. Your galettes look fabulous. Sometimes we make a whole wheat version for dinner with thin strands of fennel, roasted cherry tomatoes, a smoked sausage and guyere cheese sauce. (Would love to do the buckwheat version, but that’s an ingredient I sometimes can’t find.) It never occurred to me to add a poached or fried egg {forehead slap}, and I’m someone who will looks for reasons to top something with an egg. Thanks for filling my gap in galette fillings!

    • Oh, dear. I was under the assumption that when one hits “post comment”…wordpress does good by its users and…posts the comment. Well, boo to that! It ate my reply.

      Oh yeah, whole wheat is great too! Yuuum roasted cherry tomatoes and smoked sausage with gruyere cheese sounds faaaaantaaaastic, what what. And please do, buckwheat flour is so nutty and full of awesome.

      P.S. eggs bring the sexy back. Aww yeah.

    • Yay! It’s great! Very similar to a crepe, if you use all purpose, and nuttier, if you use buckwheat flour. It’s got a bit of chew, but I make mine thicker than the average cafes. What’s so great is that you can not only customize the toppings but also the base! ;)

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    • Hi Justin! Thank you so much! I was surprised to see you around this part of the blogosphere. I love the way you style your recipes! The crispy chicken tenders caught my eye long ago. :)

      Oh yes, my favourite part is sitting down and enjoying the galettes slowly before rushing off to school/work. ;)

  4. That’s funny, I had never thought of using crêpes this way!
    Because this recipe makes what we call “crêpes”, only if we use buckwheat flour can we call the final result “galettes (de froment)”!
    In France, we always eat crêpes as an afternoon snack with things like marmelade, sugar, melted chocolate or nutella in it, for example, and galettes are eaten as lunch or dinner.
    I’ll have to try it your way ;)

    • Hi Iona! Oh yes, I usually make galettes with buckwheat flour. But recently I ran out and decided to use all-purpose. Then I thought, hey, maybe people would like to make it this way too! And I add eggs to almost everything I eat so that’s how this inspiration came ;) ;)

      Thank you so much for your kind words! I do hope you will enjoy it this way too. And mmm, crepes are a favourite of mine! In Japan, they even stick macaroni and cheese pasta into crepes for “salty” versions. Oh my! Hahaha

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