Galette Complete (Savory Crepe Recipe)


Galettes are the savory version of a crêpe. Une galette complète, also known as crêpe jambon-œuf-fromage is a version filled with ham, eggs and cheese. I decided to have a little fun and made my version with smoked beef sausage, emmental cheese and sunny side up quail eggs.

We make crêpes at least once a month. It’s my way of having a lazy day. The girls make the crepe batter themselves, following the instructions to a ”t”. Everyone gets involved with the measuring of the ingredients and the mixing, even the little ones. If you have kids, this meal is the perfect way to get them interesting in cooking, and everyone can reap the benefits.

1. Info for Galette Complete (Savory Crepe Recipe)

  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 10
  • Calories: 300Kcal

2. Ingredients for Galette Complete (Savory Crepe Recipe)

  • 10 crêpes, omitting the sugar
  • 3 tablespoons unsalted butter
  • 30 quail eggs
  • 10 ounces cold cuts / preserved meats (see tips), sliced
  • 10 ounces emmental cheese, shredded
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 3 tablespoons flat-leaf parsley, chopped

3. Directions:

  1. Crack 3 quail eggs at a time in a small bowl. Set aside.
  2. Place your crêpe pan (or any flat pan) over medium heat. Grease it with a little butter using a silicone brush. Re-heat the crêpe in the pan for a minute. Lower the heat and flip the crêpe. Sprinkle with cheese; that way the melted cheese will seal the pores in the crêpe. Cover with slices of cold meat. Pour in 3 quail eggs. Season with salt and pepper. Sprinkle more cheese. Cover with a lid and cook over low heat for about 2-3 more minutes.
  3. Check for doneness of the eggs and make sure the cheese is melted. Using a spatula, fold the edges of the crêpe in on all 4 sides by about 2 to 3 inches; this leaves the quail eggs exposed. Sprinkle with parsley.
  4. Repeat the same procedure with the remaining crêpes.
  5. Crêpes are traditionally served with apple cider served in stoneware cups and sweet crêpes sprinkled with granulated sugar for dessert.
  6. Bon appétit!

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