Buckwheat galettes with bacon, egg, onions & gruyère

Buckwheat galettes with bacon, egg, onions & gruyère

Cooking time
20 mins
Deidre Rooney

These take a bit of work – they’re not difficult, you just need to juggle the components at the end – so they’re best served at a casual brunch, lunch or supper. You can omit the fried eggs if you think they are too much.

From the grocer


Quantity Ingredient
125g plain flour
125g buckwheat flour
1 teaspoon salt
300ml milk
2 large eggs
30g butter, melted
75g unsalted butter
salt and freshly ground black pepper
peanut oil, for frying
6 small eggs
150g gruyere, grated

From the greengrocer

Quantity Ingredient
2 large onions, very thinly sliced
1 teaspoon flat-leaf parsley, chopped

From the butcher

Quantity Ingredient
400g unsmoked lardons


  1. Sift the flours and the 1 teaspoon salt into a bowl and make a well in the centre. In a pitcher, beat together the milk, 125 ml water and the eggs. Gradually pour this into the well, whisking in the flours as you go until completely smooth. Stir in the melted butter and leave to rest for 30 minutes.
  2. Melt the unsalted butter in a saucepan over a low heat and gently sauté the onions until soft. Turn the heat up a little and cook until golden. Season, transfer to a plate and set aside. Fry the lardons in the same pan – no need to add oil, as they will fry in their own fat – until golden. Set aside with the onions and keep warm.
  3. Heat about a teaspoon of peanut oil in a 25 cm non-stick frying pan over a medium heat. Add half a ladleful of batter and swirl it around to cover the base – the galette should be only slightly thicker than a crêpe. Cook until brown on the bottom, then flip and cook the other side. Add a little more oil for each galette but avoid using more than necessary. Keep warm in a 150°C oven while you quickly fry the eggs in a little oil – you should be able to do this 3 at a time in two large frying pans.
  4. To serve, spread the onions and lardons over the galettes, then scatter over the gruyère. Top with the eggs and sprinkle with the parsley.
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