Egg Jambon Cheese Crepe – Bruno Albouze

Made with buckwheat flour (farine de sarrasin), galette Bretonne are savory crepes that make excellent breakfasts, brunches and luncherons.. Here are 3 examples!

[profchaos]

I make them all the time, mostly the classic Gallette Breton Complete, it's also a great breakfast pre workout, i know even professional cyclists eat them. I make the traditional one from Northern Bretagne though, just buckwheat flour water and salt for the batter, ham egg and gruyere for toppings.

[oumakathapurmal]

Bruno you are a talented chef. Blessed by God...

[argentiquenoborentino]

I hope to see the YouTube Master Chef competition one day.
Chef Bruno has to be and most be one of the judges

[r.c]

In the traditionnal breton way you only add salt and water to the sarrasin flour, but it does make them a lot more brittle. This makes them great to enjoy like it was just bread, by themselves or with cream as they do it traditionally so you can enjoy the full aroma of black flour. However if you’re gonna garnish them you have to be aware they’re way more fragile and delicate to fold than Chef Albouze’s recipe... As for cooking them from my experience they take a longer time to cook than regular crepes, flipping them too soon will result in them tearing apart, and if you want them really crispy and delicious you have to cook them with a LOT of butter, especially if you didn’t put any in the dough.

[pauloamw]

Worth looking for buckwheat flour. Merci chef!

[andiarrohnds]

oh dear lord the prosciutto chipped crepe looks amazing

[GregCurtin]

Thank you Chef Bruno for giving us something easy to make on a lazy Sunday morning or a week day meal.
I have a question (for anyone to answer). Would buckwheat crepes be good (or even better) to use in wrapping a filet du beef used in making a Beff Wellington?

[mistermysteryman]

I am never going to make these. Ever. But I want to eat them all the same.

[rudi]

Oh nice another great dish for my vegetarian corner for my summer menu. I just made last weekend ur mushroom polenta with bay spinach and gryuree.

[veridisquo]

Bien le bonjour de St Malo. Beurre Bordier et crème fraîche d' Isigny !! Elles ne seront que meilleures

[francoisdarc]

Je suis le premier à commenter et à mettre un like mon cher Bruno

[rummyg.]

You turn something so simple into a creation. Thank you chef

[Maximezordan]

toujours aussi beau gosse Bruno
bises

[naggymikhail]

Woooow woooow,
Yummy yummy ,
👌👌👌👌👌👌👌👌

[genovacristinarodrigues]

Que pena que não tem tradução tenho vontade de aprender essas receitas mais não entendo nada que ele fala tudo de bom felicidades

[Maimitti]

Coucou, quel plaisir ... je vois là que la crêpe (ou galette) n'est cuite que d'un seul côté ... pourquoi ? ( j'ai déjà vu ça et ... je n'ai pas d'explication encore ...)
et le jaune d'oeuf, lui n'est pas cuit en fait ? - (c'est jamais facile le garder bien coulant , en fait ...si on le cuit sur la crêpe ... ) -
et Bonne Année Bruno !

[NEUTRNDANCE]

that's not a crepe! it's a galette!!!!

[dirtyunclehubert]

what a crepe recipe this was!
damn, papa, those bacon chips.... 😍😍