In Brittany, these savoury cr\u00eapes are part of everyday life and are made with all kinds of fillings: cheese, ham, vegetables or fish.<\/p>\n<\/div>\n
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In this version we combine fresh spinach, tuna and egg<\/b><\/span>\u2014three 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. <\/p>\n<\/div>\n\n
This recipe is perfect to make in a good cr\u00eape 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. <\/p>\n
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How to make Breton spinach, tuna and egg galette<\/span><\/b><\/h2>\n<\/div>\n\n
To make a homemade Breton galette<\/b><\/span>, mix flour, egg, water and salt to get a thin batter similar to cr\u00eape batter. After letting the batter rest, spread it in a cr\u00eape pan or non-stick frying pan in a thin layer. Add a filling of spinach saut\u00e9ed 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. <\/p>\n<\/div>\n\n
Serves: 4<\/p>\n<\/div>\n
Preparation time: 45 minutes<\/p>\n
Difficulty: Easy<\/p>\n
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Cookware used:<\/span><\/b> 28 cm Vitrinor cr\u00eape pan<\/span><\/p>\n<\/div>\n\n
The Vitrinor cr\u00eape pan<\/b><\/span>, made from high-temperature vitrified enamelled steel, offers excellent heat conduction<\/b><\/span> for even, efficient cooking. Thanks to this material, you can achieve up to 50% energy savings<\/b><\/span> compared to other cookware. <\/p>\n<\/div>\n\n
Its 100% induction-compatible base<\/b><\/span>, also suitable for gas, ceramic hobs or electric cooktops, and its reinforced non-stick surface<\/b><\/span> make it easy to prepare thin cr\u00eapes or galettes without sticking and using very little fat.<\/p>\n<\/div>\n\n
Plus, its 28 cm diameter<\/b><\/span> is ideal for spreading the batter comfortably and making French-style galettes. If you don\u2019t have a cr\u00eape pan, you can also use a large, flat-bottomed non-stick frying pan<\/b><\/span>. <\/p>\n<\/div>\n<\/div>\n<\/div>You will need:<\/h2>\n<\/div>For the batter<\/h3>\n\n- 200 g of wheat flour<\/strong><\/li>\n
- 1 egg<\/li>\n
- 500 ml of cold water<\/strong><\/li>\n
- 1 tablespoon of salt<\/li>\n<\/ul>\n
For the filling<\/h3>\n\n- 300 g of fresh spinach<\/strong><\/li>\n
- 2 cloves garlic, minced<\/li>\n
- 3 cans of tuna in olive oil<\/strong><\/li>\n
- 5\u20136 eggs<\/li>\n
- Extra virgin olive oil<\/li>\n
- Salt and pepper to taste<\/li>\n<\/ul>\n<\/div><\/div><\/div>
How is it done?<\/h2>\n<\/div>Prepare the batter<\/strong><\/h3>\nIn a bowl, mix the flour, egg, cold water and salt<\/strong>. Whisk until you get a smooth, thin batter. <\/p>\nIf it seems too runny at first, don\u2019t worry: galettes are close cousins of cr\u00eapes<\/strong>, so the batter should be quite light so it spreads well.<\/p>\nLet the mixture rest for 30 minutes in the fridge<\/strong>. This short rest helps the flour hydrate properly and gives you the time you need to prepare the filling at a relaxed pace. <\/p>\nNow for the filling<\/strong><\/h3>\nWash and drain the spinach well.<\/p>\n
In a frying pan with a drizzle of extra virgin olive oil<\/strong>, saut\u00e9 the chopped garlic over medium heat until it starts to release that aroma that tells you things are going well.<\/p>\nAdd the spinach and cover the pan. In 3 to 4 minutes<\/strong> you\u2019ll see it reduce considerably. It looks like a lot at first\u2026 but cooking has these little surprises. <\/p>\nAdd the drained tuna, mix well, and season with salt and pepper to taste. Set aside. <\/p>\n
Cook the galette<\/strong><\/h3>\nHeat the cr\u00eape pan or frying pan <\/strong>over medium heat and lightly grease it with olive oil.<\/p>\nPour in a ladleful of batter and tilt the pan so it spreads into a thin layer like a cr\u00eape<\/strong>. A small flick of the wrist is usually enough to distribute the batter. <\/p>\nWhen the edges start to lift, add a few spoonfuls of the filling in the centre, leaving a space for the egg.<\/p>\n
H3<\/strong><\/h3>\nAdd the egg and fold<\/strong><\/h3>\nCrack an egg into the centre and add a pinch of salt.<\/p>\n
Cover the pan for about a minute<\/strong> so the white sets without burning the base.<\/p>\nFold the four sides of the galette towards the centre to form a small square envelope<\/strong> that leaves the egg visible. It\u2019s a simple step that makes the dish look really impressive. <\/p>\nServe immediately to enjoy a galette crispy on the outside and juicy on the inside<\/strong>.<\/p>\nChef\u2019s tip<\/strong><\/h2>\nIf 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\u2019s creamy centre. <\/p>\n
Breton galette variations<\/strong><\/h2>\nOne of the biggest advantages of this recipe is that it works with lots of ingredient combinations.<\/p>\n
You can also try:<\/p>\n
\n- spinach and cheese galette<\/strong><\/li>\n
- ham, egg and cheese galette<\/strong><\/li>\n
- saut\u00e9ed vegetable galette<\/strong><\/li>\n
- salmon and spinach galette<\/strong><\/li>\n
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Changing the filling is an easy way to transform the recipe and discover new combinations.<\/p>\n
Frequently asked questions about the Breton galette<\/strong><\/h2>\nWhat is a Breton galette?<\/h3>\n
The Breton galette is a savoury cr\u00eape typical of the French region of Brittany<\/strong>, traditionally made with buckwheat flour and served with different fillings.<\/p>\nCan the batter be made ahead of time?<\/h3>\n
Yes. The batter can be made several hours in advance<\/strong> and kept in the fridge until you\u2019re ready to cook. <\/p>\nWhat pan is best for making galettes?<\/h3>\n
Ideally, use a cr\u00eape pan or a large non-stick frying pan<\/strong> so you can spread the batter well and cook it evenly.<\/p>\n<\/li>\n<\/ul>\n<\/div>