2649 Commercial
St. SE

Salem Oregon, 97302

Open Daily:
8:00 AM - 9:00 PM

Online store always open

Salmon and Leek Galette Bretonne

Salmon and Leek Galette Bretonne

Salmon and Leek Galette Bretonne

These savory buckwheat crêpes are stuffed with Salmon and Leek for an authentic spring Galette Bretonne, in the French tradition.

See Another Recipe

Whipped Dairy Toppings



Salmon and Leek Galette Bretonne


For the crêpe batter:

For the filling:



  1. In a bowl, whisk together the buckwheat flour, water, and salt. Cover with a towel and let stand on the counter for at least two hours, but preferably overnight.
  2. Assemble the filling ingredients. Cut the leek into rings, rinse, and pat dry. Melt 2 Tbsp butter over medium-low heat and add the leeks. Cover and cook gently, stirring occasionally, until the leeks are soft and beginning to grow translucent; do not allow to brown. While the leeks are cooking, cut the cheese into thin slices and flake the salmon. Set filling ingredients aside.
  3. Heat a well-seasoned skillet or crêpe pan over medium-high heat. When hot, add ½ Tbsp of butter to coat the pan. When the butter begins to brown and smoke, ladle about ⅓ cup of batter into the pan, turning the pan so that the batter flows into a thin, round crêpe. Cook until the top of the crêpe begins to dry and the bottom begins to crisp, about 30 seconds to 1 minute. Using a thin metal spatula, flip the crêpe and cook an additional 10-20 seconds. Remove the crêpe to a plate and cover with a towel to keep warm. Adding more butter to the pan as necessary, repeat until all the batter has been used. Keep the skillet warm.
  4. In a separate skillet, heat 1 tsp butter over medium-low heat. Crack an egg into a ramekin or bowl, making sure not to break the yolk. Tilt the egg gently into the pan, sprinkle with salt and pepper to taste, cover the pan with a tight-fitting lid, and cook until the white is set but the yolk is still runny, about 2-2½ minutes.
  5. While the egg is cooking, place a crêpe back into the first pan. Place a slice of cheese in the center of the crêpe, followed be a small scoop of leeks and some of the flaked smoked salmon, and finally the fried egg. Fold the sides of the crêpe up to make a square shape, with the egg’s yolk peeking out the top. Cook until the cheese begins to melt and the filling is warmed through. Plate and serve.
  6. Repeat steps 4 and 5 until you’ve used all the crêpes.

Makes about 8 galettes

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

See Another Recipe

Recipe Vegan Mac and Cheese

Like it? Share it!

Scroll to Top
Subscribe To Our Email
Subscribe To Our Email
Subscribe To Our Email
Follow Us On Instagram
fair trade
Follow Us On Instagram
Subscribe To Our Email
organic icon
Skip to content