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Buckwheat Breakfast Crepes | Bretonne Galette | Nourish Café | Best Selling Breakfast Crepe

Posted: May 15 2020

This delicious buckwheat crepe was inspired by our love of France. We had the most magical trip to Paris when Kyla was just 9 months old. As you can imagine, all of our travels revolve around food and this was no different. We were told by a friend to go to Marché des Enfants Rouges specifically for the crepes and they did not disappoint. The one man crepe stall was the the hit of the open air market. The crepes were made to order with the freshest ingredients; jambon, beautiful greens, tomatoes and petals of parmesan cheese. My mouth is watering just thinking of it.

When designing our menu for the cafe, we knew that the crepe needed to be included. For our version, we decided to make it a buckwheat crepe, commonly known as Bretonne Galette or Galette Bretonne or Breton Galette. The star of this French buckwheat crepes recipe is the homemade beet and walnut hummus. Roasted beets, balsamic vinegar, tahini and walnuts make this tangy, earthy spread a must have. It also works great as a dip for veggies and crackers. So make a big batch and keep it in your fridge for up to a week. The buckwheat crepe is complete with an egg omelet, pickled shallots and fresh greens... so yummy!

Looking for a vegan option, no problem. We don’t add egg to the batter so it can be vegan / plant-based with just a few substitutions. Replace the egg omelet with tofu and substitute the dairy cheese with a vegan cheese and you are good to go.

Bon Appétit!


Buckwheat Breakfast Crepes

 

yield: 8 crepes + extra hummus
bake time - 1 hour
active time - 30 minutes

Beet & Walnut Hummus

Yield: 500ml, 2 cups

Ingredients
300g (approx. 3 medium) beets, red
1/4 cup walnuts, toasted
1 tbsp tahini
3 tbsp lemon juice
1 tsp salt
2 cloves garlic, minced
3 tbsp olive oil
1 tsp cumin

 

Method

Preheat the oven to 400F. Place the cleaned beets in an ovenproof container with a fitted lid. Pour about 1/2 cup of water into the container and cover. Place in the oven for about 1 hour or until cooked through. Let them cool enough to be handled. Trim the beets and peel them using the side of two forks. It will stain so we use a red cutting board.
Toast the walnuts in a dry pan or in the oven for 6-8 minutes.
Place all ingredients into a food processor including the garlic already minced (otherwise it may be chunky), process until smooth.
Taste and adjust for salt and lemon. It should be bright and flavourful.

 

Buckwheat Crepes

Yield: 8 crepes

Ingredients

300g buckwheat flour
2 tsp salt
750 ml water
750 ml water

Method

Mix the flour and salt in a large bowl. Make a well in the flour, slowly whisk in the water into the flour to avoid lumps.

Heat up a 10”-12” pan on medium heat and lightly oil the pan using paper towel dipped in oil. Hold the paper towel with tongs and baste the bottom of the pan.
Now you need to move quickly as you want the crepe nice and thin. Once the pan is hot, whisk the batter one last time before pouring a half cup of batter into the pan. Quickly swirl your pan around so the batter spreads in a circular fashion. Leave it for about 90 seconds, until the edges curl up slightly. 
Using a long thin metal flexible spatula make sure every part of of the crepe is unstuck before flipping or it will rip. Once unstuck, flip and cook for another 30 seconds. Fold in half and put aside.
Make the rest of the crepes.

 

Quick Pickled Shallots

Ingredients

2 small shallots
2 tbsp white wine vinegar
2 tbsp boiling water
1/2 tsp sugar
1/2 tsp salt

Method

Boil water in kettle. Slice the shallots into thin slices. In a small bowl or jar, add sugar and salt, top with boiling water and whisk well. Once dissolved, add vinegar and shallots. Leave for at least 15 minutes.

 

Egg Omelet

Yield: 8 omelet

Ingredients
8 eggs

Method

In a bowl season and whisk two eggs at a time.

In an oiled heated pan on medium heat, pour the eggs into the pan and cover with a tight fitting lid. Should take about 1.5 - 2 minutes to set.

Remove omelet from pan. Cut in half to make two half circles and set aside. Continue making all 8 eggs.

 

Breakfast Crepe

Yield: 8 crepes

Toppings

60 g (2 large handfuls) cheddar cheese, grated
8 tbsp beet & walnut hummus
8 small handfuls spinach or mixed greens
1 tsp pickled shallots or capers
1 small handful radish sprouts (optional)

 

Build

Place two folded crepes back in the pan on medium heat. Top with grated cheese, 1 egg semi circle, beet hummus, capers or pickled onions, greens and sprouts.

Once the cheese is melted, fold 1/3 of the crepe toward the middle and then role the 2/3 onto the other 1/3 over to make a cone. Plate & serve.

 

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