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Breakfast Galettes

Sundays are for savoury buckwheat crepes

4

Serves

40 mins

Prep Time

40 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

Pancake Sundays will be a thing of the past when you try these breakfast galettes, made with buckwheat flour and packed with crème fraîche, rich mince, and topped with spinach, tomatoes and cheese.

To make it even better, you can prepare the crepes and mince in advance, so all you need to do in the morning is pop the coffee on, assemble the galettes and stick them in the oven.

This recipe is part of our French-inspired collection.

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High Iron

High Protein

Ingredients

Crepe mix

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¼ cup buckwheat flour

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¼ cup plain flour

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½ tsp salt

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2 eggs

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1 cup milk

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4 Tbsp butter

melted, plus more for the pan

For the mince

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Quality Mark beef mince

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1 Tbsp olive oil

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½ onion

finely diced

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1 tsp salt

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3 garlic cloves

crushed

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1 cup mushroom

grated

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1 Tbsp paprika

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1 Tbsp plain flour

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1 Tbsp Worcestershire sauce

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2 Tbsp tomato paste

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½ cup beef stock

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¼ cup parsley

chopped

Toppings

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4 Tbsp crème fraîche

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2 cups baby spinach leaves

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12 cherry tomatoes

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½ cup gruyère cheese

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grated

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sauerkraut

to serve

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1 Tbsp parsley

chopped

Method

For the crepes

For the mince

To assemble the galettes

1

To make the crepes, place the flour and salt into a large bowl.

2

In another bowl whisk together the eggs and milk. Slowly add the wet mixture to the dry using the whisk. Pour in the melted butter and mix well.

3

Allow the mixture to rest for at least half an hour before using.

clock

Start Timer

4

When you’re ready to cook the crepes, heat a large frying pan on a medium heat, melt a little butter in the pan and pour enough mixture into the hot pan to form a thin layer. You can tilt the pan this way and that to ensure an even layer.

5

Set aside on a plate. A batch of crepes can also be kept in the fridge for use the next day.

Nutrition Information per Serving (447g)

This nutrition analysis is based on 4 serves. The added salt, butter, creme fraiche and cheese will be contributing to the recipe's high sodium and saturated fat content.

Energy

2480kJ (593 kcal)

Protein

35.1g

Total Fat

39.0g

Saturated Fat

21.2g

Carbs

23.5g

Dietary Fibre

5.7g

Sodium

1217mg

Iron

4.9mg

Zinc

5.8mg

Vitamin B12

1.5µg