Breton spinach, tuna and egg galette
Here’s a French cooking classic packed with flavour and possibilities.
In Brittany, these savoury crêpes are part of everyday life and are made with all kinds of fillings: cheese, ham, vegetables or fish.
In this version we combine fresh spinach, tuna and egg—three simple ingredients that strike the perfect balance between flavour and nutritional value. The spinach adds a fresh, vegetal note, the tuna brings protein, and the egg in the centre adds that creamy touch that makes every bite especially tempting.
This recipe is perfect to make in a good crêpe pan or frying pan: the batter is spread thin, browns quickly, and lets you create an impressive, tasty dish with very few ingredients. Ideal for a light lunch, a quick dinner, or brunch with a little nod to Breton cuisine.
How to make Breton spinach, tuna and egg galette
To make a homemade Breton galette, mix flour, egg, water and salt to get a thin batter similar to crêpe batter. After letting the batter rest, spread it in a crêpe pan or non-stick frying pan in a thin layer. Add a filling of spinach sautéed with garlic and tuna, crack an egg into the centre, and fold the edges inwards. Cook until the egg is set and the galette is golden.
Serves: 4
Preparation time: 45 minutes
Difficulty: Easy
Cookware used: 28 cm Vitrinor crêpe pan
The Vitrinor crêpe pan, made from high-temperature vitrified enamelled steel, offers excellent heat conduction for even, efficient cooking. Thanks to this material, you can achieve up to 50% energy savings compared to other cookware.
Its 100% induction-compatible base, also suitable for gas, ceramic hobs or electric cooktops, and its reinforced non-stick surface make it easy to prepare thin crêpes or galettes without sticking and using very little fat.
Plus, its 28 cm diameter is ideal for spreading the batter comfortably and making French-style galettes. If you don’t have a crêpe pan, you can also use a large, flat-bottomed non-stick frying pan.
You will need:
For the batter
- 200 g of wheat flour
- 1 egg
- 500 ml of cold water
- 1 tablespoon of salt
For the filling
- 300 g of fresh spinach
- 2 cloves garlic, minced
- 3 cans of tuna in olive oil
- 5–6 eggs
- Extra virgin olive oil
Salt and pepper to taste
How is it done?
Prepare the batter
In a bowl, mix the flour, egg, cold water and salt. Whisk until you get a smooth, thin batter.
If it seems too runny at first, don’t worry: galettes are close cousins of crêpes, so the batter should be quite light so it spreads well.
Let the mixture rest for 30 minutes in the fridge. This short rest helps the flour hydrate properly and gives you the time you need to prepare the filling at a relaxed pace.
Now for the filling
Wash and drain the spinach well.
In a frying pan with a drizzle of extra virgin olive oil, sauté the chopped garlic over medium heat until it starts to release that aroma that tells you things are going well.
Add the spinach and cover the pan. In 3 to 4 minutes you’ll see it reduce considerably. It looks like a lot at first… but cooking has these little surprises.
Add the drained tuna, mix well, and season with salt and pepper to taste. Set aside.
Cook the galette
Heat the crêpe pan or frying pan over medium heat and lightly grease it with olive oil.
Pour in a ladleful of batter and tilt the pan so it spreads into a thin layer like a crêpe. A small flick of the wrist is usually enough to distribute the batter.
When the edges start to lift, add a few spoonfuls of the filling in the centre, leaving a space for the egg.
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Add the egg and fold
Crack an egg into the centre and add a pinch of salt.
Cover the pan for about a minute so the white sets without burning the base.
Fold the four sides of the galette towards the centre to form a small square envelope that leaves the egg visible. It’s a simple step that makes the dish look really impressive.
Serve immediately to enjoy a galette crispy on the outside and juicy on the inside.
Chef’s tip
If you want an especially crispy galette, let the base brown for a few more seconds before folding the edges. That light toasting adds a delicious contrast with the egg’s creamy centre.
Breton galette variations
One of the biggest advantages of this recipe is that it works with lots of ingredient combinations.
You can also try:
- spinach and cheese galette
- ham, egg and cheese galette
- sautéed vegetable galette
- salmon and spinach galette
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Changing the filling is an easy way to transform the recipe and discover new combinations.
Frequently asked questions about the Breton galette
What is a Breton galette?
The Breton galette is a savoury crêpe typical of the French region of Brittany, traditionally made with buckwheat flour and served with different fillings.
Can the batter be made ahead of time?
Yes. The batter can be made several hours in advance and kept in the fridge until you’re ready to cook.
What pan is best for making galettes?
Ideally, use a crêpe pan or a large non-stick frying pan so you can spread the batter well and cook it evenly.
