Salmon and Leek Galette Bretonne

Salmon and Leek Galette Bretonne
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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.

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Salmon and Leek Galette Bretonne

Ingredients:

For the crêpe batter:

For the filling:

 

Instructions:

  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

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