Galette soubise (Buckwheat crêpes with onion)
50 min
Galette soubise are crêpes made with buckwheat flour from the Brittany region of France. They are usually filled or topped with onions, bacon, eggs and cheese.
3 people made this
Ingredients
Serves: 6
- For the crêpes
- 125g plain flour
- 125g buckwheat flour
- 1 teaspoon salt
- 300ml milk
- 100ml water
- 2 large eggs
- 30g butter, melted
- flavourless oil, as needed
- For the filling
- 125g butter
- 2 large onions, minced
- 3 tablespoons double cream
- salt and freshly ground black pepper, to taste
- 6 large eggs
- 450g smoked bacon, cooked and warmed
- 120g grated Gruyère or Emmental cheese
Method
Prep:10min ›
Cook:40min ›
Ready in:50min
- To make the crêpe batter, begin by sifting together the plain and buckwheat flour and salt into a large bowl. Make a well in the middle and gradually add milk, water and eggs together. Mix until all the flour is incorporated, then add melted butter and leave to rest.
- For the filling, melt butter in a saucepan and add onions. Stir well, cover and leave to sweat over very low heat for about 20 minutes. Add a splash of water if the onions start to brown. They should be soft, but not coloured. Add cream, season, and set aside.
- In a large oiled frying pan, add some of the batter and swirl around the pan around to make large and thin crêpes.
- Cook eggs in a separate pan to your liking.
- Cover each crêpe with bacon, onions, cheese and eggs and fold over. Serve immediately.
