Breton galette with mushrooms and leeks
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A savory crepe made from buckwheat flour is a classic in Brittany. This Breton galette with mushrooms and leeks is a delicious autumn variant with extra filling.
Nutrition balance score
Nutrition per serving
Of which sugars
1.66 g
Of which saturated fats
11.39 g
Breton galettes, or savory crepes from Brittany, are traditionally made with buckwheat flour. This makes these whole grain pancakes extra flavorful, as buckwheat flour has a nutty taste.
An added benefit is that buckwheat flour is naturally gluten-free. This version with leeks and mushrooms is a delicious autumn variation on the classic galettes with just ham, cheese, and egg. You can leave out the ham for a vegetarian version.
Recipe breton galette with mushrooms and leeks
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Made by Véronique
Published at 2025-10-30, this recipe is for 4 persons and takes 45 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-11-14
Making the batter and filling - 15 minutes + waiting time
Mix the buckwheat flour with salt and slowly add water along with 1 egg and pepper to taste.
Stir until you have a smooth batter. Officially, you should let the batter rest in the fridge for 1 to 2 hours, but you can also use it right away.
Meanwhile, wash the leeks and cut them into thin (half) rings.
Clean the mushrooms with a mushroom brush or a piece of kitchen paper and slice them thinly.
Heat a splash of olive oil in a large frying pan and fry the mushrooms until they are golden brown.
Add the leeks along with a small knob of butter and cook until the leeks are soft.
Stir in 2 tablespoons of crème fraîche and season with pepper and salt.
Baking the Breton galette - 30 minutes
Cut the slices of ham in half to have 4 pieces of ham.
It's best to use a large and flat crepe pan, but if you don’t have one, a regular large frying pan will work too.
If the pan has a good non-stick layer, you don’t need to add butter. Heat the pan until it's nice and hot and optionally add a little butter.
Add a large soup spoon of batter to the pan and make sure the pancake is as thin as possible.
Cook the bottom until it is nicely browned on high heat, then lower the heat a bit and flip it over.
Place a slice of ham in the middle and make a wall of leeks and mushrooms around it. Divide the leeks and mushrooms into four so that all galettes have equal filling.
Spread a layer of grated cheese on top and crack an egg in the middle. The egg will stay in the middle because of the leeks, mushrooms, and cheese.
Once the cheese has melted a bit, use a spatula to gently spread the egg white over the cheese. This way, the egg white will cook while the yolk stays soft.
Fold the sides over the cheese; it will stick together due to the cheese and egg white. Press it down well and cook until the egg white is completely set.
Repeat for the remaining ingredients; you can make about 4 Breton galettes with this batter.
Serve with a fresh salad, enjoy your meal!
What is buckwheat flour?
Buckwheat is a seed that belongs to the knotweed family, which can be ground into flour. Since these seeds do not belong to the wheat family, buckwheat flour is naturally gluten-free.
Buckwheat flour has a light nutty flavor, giving savory dishes an extra rich taste.
Buckwheat flour contains carbohydrates, fiber, magnesium, and vitamins B1 and B6.
Can I make Breton galettes vegetarian?
The Breton galettes are vegetarian by themselves, but for the classic filling, ham is used, which you can completely leave out.
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Per 1 serving / piece:
Of which sugars
1.66 g
Of which saturated fats
11.39 g
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | gram | mushrooms | 16.00 | 0.30 g | 0.20 g | - | - | 2.70 g | 2.50 g | 8.00 mg | 1.20 mg | 8.00 mg | 11.00 mg | 425.00 mg | 125.00 mg | 0.60 mg | 0.40 mg | - | - | 4.90 mg | - | - | 0.10 mg | 0.44 mg | 0.06 mg | - | 30.00 µg | - | - | - | |
| 0.5 | leeks | 13.50 | 1.90 g | 0.10 g | - | - | 0.75 g | 1.70 g | 5.00 mg | 0.25 mg | 30.00 mg | 7.50 mg | 200.00 mg | 15.00 mg | 0.05 mg | 0.15 mg | - | - | 5.00 mg | - | 0.02 mg | 0.05 mg | 0.03 mg | 0.06 mg | - | 30.00 µg | - | - | - | ||
| 0.5 | tablespoon | crème fraîche | milk | 33.60 | 0.20 g | 0.05 g | 3.60 g | 2.10 g | 0.25 g | - | 2.50 mg | - | 7.00 mg | 1.00 mg | 10.00 mg | 6.00 mg | - | 0.02 mg | - | - | 0.10 mg | 0.09 mg | 0.03 mg | - | 0.01 mg | - | 0.02 µg | 0.20 µg | - | - | - |
| olive oil | 2.03 | - | - | 0.23 g | 0.03 g | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| black pepper and salt | 4.39 | 1.13 g | 0.01 g | 0.06 g | 0.02 g | 0.18 g | 0.44 g | 339.13 mg | 0.09 mg | 4.00 mg | 1.33 mg | 11.09 mg | 1.51 mg | 0.01 mg | 0.01 mg | 0.52 µg | 0.02 µg | 1.34 mg | - | - | - | - | 0.01 mg | - | 0.18 µg | 0.08 mg | 2.86 µg | - | |||
| 0.5 | slice | of cooked ham | 17.00 | 0.19 g | 0.13 g | 0.85 g | 0.29 g | 2.18 g | - | 125.00 mg | 0.11 mg | 1.25 mg | 2.50 mg | 37.50 mg | 37.50 mg | 0.01 mg | 0.31 mg | - | - | - | 0.04 mg | - | 0.05 mg | 0.01 mg | 0.03 mg | 0.06 µg | 0.63 µg | - | - | - | |
| 25 | gram | grated cheese | milk | 94.75 | - | - | 7.43 g | 4.80 g | 7.18 g | - | 112.50 mg | 0.08 mg | 255.00 mg | 10.00 mg | 27.50 mg | 160.00 mg | 0.29 mg | 1.15 mg | - | - | 0.13 mg | 0.15 mg | 0.08 mg | 0.01 mg | 0.09 mg | 0.02 mg | 0.55 µg | 3.75 µg | - | - | - |
| 50 | gram | buckwheat flour | 181.00 | 34.95 g | 1.00 g | 1.35 g | 0.25 g | 5.40 g | 2.80 g | 0.50 mg | 1.10 mg | 15.00 mg | 55.00 mg | 100.00 mg | 130.00 mg | 0.25 mg | 1.00 mg | - | - | - | - | - | 0.30 mg | 0.08 mg | 0.10 mg | - | 20.00 µg | - | - | - | |
| 93.75 | ml | water | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 1.25 | eggs | egg | 108.00 | 0.83 g | 0.15 g | 7.50 g | 1.88 g | 9.38 g | - | 90.00 mg | 1.35 mg | 37.50 mg | 7.50 mg | 97.50 mg | 135.00 mg | 0.06 mg | 0.98 mg | 26.25 µg | 23.03 µg | - | 1.35 mg | 0.15 mg | 0.08 mg | 0.22 mg | 0.11 mg | 1.72 µg | 45.00 µg | 0.83 mg | 0.19 µg | - | |
| 0.25 | knob | of butter | milk | 27.56 | 0.03 g | 0.03 g | 3.09 g | 2.03 g | 0.03 g | - | 0.19 mg | - | 0.49 mg | 0.08 mg | 0.56 mg | 0.75 mg | - | - | - | - | - | 0.05 mg | 0.04 mg | - | - | - | - | - | - | - | - |
| 497.84 | 39.52 g | 1.66 g | 24.11 g | 11.39 g | 28.03 g | 7.44 g | 682.82 mg | 4.18 mg | 358.24 mg | 95.91 mg | 909.15 mg | 610.76 mg | 1.27 mg | 4.02 mg | 26.77 µg | 23.05 µg | 11.46 mg | 1.67 mg | 0.31 mg | 0.59 mg | 0.88 mg | 0.38 mg | 2.36 µg | 129.75 µg | 0.90 mg | 3.05 µg | - | ||||
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