
Buckwheat Galette With An Egg
Ready in : 45 mins
Need a lacto ovo vegetarian side dish? Buckwheat Galette With An Egg could be an outstanding recipe to try. One serving contains 85 calories, 4g of protein, and 4g of fat. This recipe serves 10 and costs 17 cents per serving. This recipe from Foodista has 93 fans. If you have eggs, buckwheat flour, sea salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Similar recipes are Plum Galette with Buckwheat Crust, Fruit Galette with Buckwheat Crust, and Egg Filled Buckwheat Pancake.
Diets
Ingredients

milk
1 cup

sugar
0.5 tablespoon

sea salt
1 pinch

butter
1.5 tablespoons

buckwheat flour
0.25 cup

flour
0.5 cup

eggs
2 small

eggs
2
Cooking in Steps
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1Place all of the ingredients, save the last 2 eggs, in a blender and whisk until combined.
egg
blender
whisk -
2Pour into a sealable container and set into the fridge overnight.
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3In the morning, take your batter out from the fridge and let it sit for about 30 minutes to an hour.
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4Pour about a tablespoon of milk to it and stir around.
milk
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5Place a crepe pan on the burner (over medium-high heat) and melt a pat of butter in it (you can use a silicone brush to coat the pan).
butter
pastry brush
frying pan -
6Pour 1/4 cup of batter into the pan and tilt it to swirl the batter around until it coats the pan. Your first crepe is always going to be experimental. The fresh butter might make it a little clumpy or bubbly and it might not cover the pan properly--don't worry, you'll get into the swing of things after 1-2 tries.
butter
frying pan -
7Cook for about one minute or so. Use a spatula to lift an edge--if it's slightly golden, it's time to flip. Once you flip, cook for another 45 seconds or so. The amount of time that you cook the galette depends on many factors: your stove, the type of pan you're using, how thick the batter is, etc. You might also need to adjust the temperature--my crepe pans work best on medium-high heat, but this might be too high for your stove and could burn the crepes. Start with medium heat and increase or decrease, depending on how long the crepes are cooking for. My best advice is to lightly lift the edge of the galette to see if it's starting to change color before flipping. The edges will usually be slightly crisped.
crepes
spatula
stove
frying pan -
8I usually make about 2-3 galettes before using my silicone brush to add a little more butter to the pan. I like to use the brush because it guarantees even coverage and never creates big clumps of butter that cause the batter to curl in places. The galettes should peel off the pan easily.
butter
pastry brush
frying pan -
9To keep the galettes warm as you cook more, here's a trick: set a big pot of water on a nearby skillet. Top with a large plate and bring to a boil.
water
frying pan
pot -
10Place the done galettes on the plate--the boiling water underneath keeps the plate warm.
water
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11So, considering this recipe makes about 10 galettes--that means two people could each eat 4 galettes on their own (or with a swipe of jam or Nutella and some berries on the side) and each have a galette topped with an egg.
berries
chocolate hazelnut spread
egg
jam
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12When you're done making all of the galettees, place one back onto your crepe pan. Carefully crack one egg into the center. Use a fork to sort of spread the egg whites around the entire galette (but be careful to not disturb the yolk!). Salt and pepper. At this time, you could also throw in some cheese--shaved Parmesan, or maybe some Gruyere. When the whites have thickened and are universally white, use a spatula to lift the sides of the crepes and gently fold over as you would an envelope, but leave a nice center hole for the yolk. Slide your spatula under and place on a plate.
salt and pepper
egg whites
parmesan
gruyere
cheese
crepes
egg yolk
egg
spatula
frying pan