Video: Egg and Kale Galettes

This week we decided to go for a recipe inspired by our time in France in 2015. We so enjoyed going around different small restaurants and trying what was on the menu, and galettes were one of our highlights. That’s why we set about making our own!

Kale and egg galettes
Kale and egg galettes

I won’t pretend these were easy to make. The first couple we tried looked awful. But then we got the hang of things, and it was a lot better. My best advice to avoid screwing up is this: set the heat higher than you think you need to, and don’t flip the galette until you can see that it will hold together under its own weight. Otherwise, you’re likely to end up with more of a scramble than a galette!

Kale and egg galettes
Kale and egg galettes

Once you know what you’re doing, these are a lot of fun to make. They’re also a lot of fun to eat. Not only are they super tasty, but they are also full of different textures and fun interactive elements, like being able to dip the edge of your galette into the egg yolk. 

They may look like breakfast, but with a savoury filling, they make a great lunch or even dinner. You won’t need sides either – they are definitely more filling than they look!

Kale and egg galettes
Kale and egg galettes

Here’s the video, and be sure to scroll down in order to try the recipe for yourself.

Kale and egg galettes
Print
Egg and kale galettes
Prep Time
1 hrs 5 mins
Cook Time
25 mins
Total Time
1 hrs 30 mins
 

This delicious taste of France brings breakfast to the main meal. 

Course: Breakfast, Main Course
Cuisine: French
Servings: 4 galettes
Author: VegBurge
Ingredients
Galettes
  • 100 g plain flour
  • 1 egg
  • 300 ml coconut/almond milk
  • 50 g coconut oil
Filling
  • 400 g kale
  • 4 eggs
  • 125 g cheddar grated
Instructions
  1. Sift the flour into a mixing bowl, with an optional pinch of salt.

  2. Make a well in the centre and crack the egg into it, then whisk. Continue to whisk as you add the milk a little at a time. Your batter may well look very runny, but don't worry - this is normal.

  3. Leave the batter to rest for at least an hour.

  4. Meanwhile, put your kale into boiling water for a couple of minutes - you will see the colour change to a rich green. Remove the kale from this water and rinse in cold water to prepare.

  5. Stir your (melted) coconut oil into the batter - it will probably look very odd as the oil doesn't mix well. Don't worry, though, as this will help with the cooking. 

  6. Use cooking spray to mist your frying pan and set it over a medium-high heat. Put a quarter of the batter into the pan and quickly roll it until it fills the whole pan.

  7. Cook until the galette is golden on the underside - keep a close eye on your first one so you can judge the time more easily.

  8. Carefully flip the galette. If it is ready, it will go over in one piece easily. If it is too floppy, folds up, or even breaks, you are moving too quickly. Make sure that bottom is golden before you flip!

  9. Crack an egg into the centre of the galette.

  10. Scatter a quarter of your kale and cheese over the surface of the galette.

  11. When the underside is cooked, along with the egg, use the spatula and your fingertips to lift and fold each side of the galette. Only a little pressure is needed. 

  12. Repeat with all four portions of the meal, and serve immediately.

Recipe Notes

We recommend two galettes per person for an evening meal, or one each for lunch.

The more traditional recipe usually calls for buckwheat flour, milk, and butter, but we found that our ingredients work just as well. If you're vegan or gluten-free, you can mix and match the ingredients that suit you the best.

 

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