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Brunch galettes recipe

Brunch galettes recipe

50 ratings

Rustle up something a little different for Pancake Day with these fully loaded galettes - topped with egg, bacon, tomatoes and spinach, they can be enjoyed at any time of day. See method

  • Serves 4
  • 30 mins to prepare and 15 mins to cook
  • 410 calories / serving
  • Gluten-free


  • 80g buckwheat flour (or plain wholemeal flour)
  • 5 large eggs, 1 lightly beaten
  • 250ml semi-skimmed milk
  • 8 rashers smoked streaky bacon
  • 1 tbsp unsalted butter
  • 100g reduced-fat crème fraiche
  • 2 tsp Dijon mustard
  • 80g spinach
  • 160g cherry tomatoes, halved
  • 1 tbsp roughly chopped parsley to serve

Each serving contains

  • Energy

  • Fat

    27g 38%
  • Saturates

    11g 57%
  • Sugars

    6g 6%
  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 19.6g Protein 23.1g Fibre 1.4g


  1. Heat the oven to gas 6, 200°C, fan 180°C. Put the flour into a small mixing bowl, then slowly whisk in the beaten egg and milk until well combined and no lumps remain. Chill for 30 mins. 
  2. Meanwhile, put the bacon onto a baking tray and cook for 8-10 mins until crisp, then set aside to cool. 
  3. Melt a little butter in a 30cm frying pan set over a medium-high heat and ladle in a quarter of the batter. Swirl the pan until it’s covered, then cook for 2-3 mins on each side until golden brown. Remove the galette to a plate and continue to make three more. Mix the crème fraîche and mustard together in a small bowl. 
  4. Put one galette onto a baking tray, then spoon a quarter of the crème fraîche mixture into the centre, leaving a 7cm border free all around. Scatter the spinach over the edges of the crème fraiche, then fold four sides of the galette over to make it a square shape. Lay in two rashers of bacon and crack an egg into the centre with a border of spinach and scatter over a few cherry tomato halves. Repeat with the remaining three galettes, then bake for 8-10 mins until the whites of the egg have set. Season well and scatter with a little parsley to serve.

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