Alex's galette Bretonne

With caramelised peppers & feta

Alex's galette Bretonne

Alex's galette Bretonne

Serves Serves 4
Time Cooks In25 minutes
DifficultyNot too tricky
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  • 125g buckwheat flour
  • 500g mixed peppers
  • ½ a bunch of thyme (15g)
  • 4 large free-range eggs
  • 80g feta cheese
  • sea salt
  • black pepper
  • olive oil
  • extra virgin olive oil
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  1. Place 1 cup (400ml) of water into a large mixing bowl, add a pinch of sea salt and stir well to distribute evenly.
  2. Add the flour and either use the Brittany method of mixing with your hand, or use a whisk – mix until you have a smooth, silky batter and little bubbles begin to appear on the surface.
  3. Mix in a pinch of black pepper, then let the batter rest for 10 minutes. Meanwhile, deseed and slice the peppers into strips.
  4. Heat a drizzle of olive oil in a wide-bottomed frying pan on a medium heat, then add the peppers and most of the thyme leaves and stir-fry for 4 to 5 minutes to caramelise, seasoning with salt and pepper.
  5. Put a large non-stick frying pan (or a crêpe pan) over a high heat and let it heat up. Dip a piece of kitchen paper in olive oil and rub it over the pan.
  6. Lift up the pan with one hand and, with the other, pour in a ladleful of batter – it's important that when the batter goes into the pan you hear a good sizzling sound. Swirl and tilt the pan so the batter covers the base in a thin, even layer. To start with you'll most likely find it difficult to produce a neat, even circular shape but in time you'll get the hang of it.
  7. When the crêpe colours underneath, gives off less steam and comes unstuck at the edges, it's time to turn it over. Cook the other side until the crêpe is done – the crêpe should be light brown and satin-like, dotted with little holes, lightly crisp on the outside and melt-in-the-mouth in the middle.
  8. Flip the crêpe back over, crack an egg on top, and using the back of a spoon spread the egg white out to the edges to help it cook faster, positioning the yolk back in the centre, then season.
  9. Spoon some of the cooked peppers around the egg and fold the sides of the crêpe in to create a square, leaving just the egg yolk exposed.
  10. Cook for a few minutes, or until the egg is cooked to your liking. Drizzle with a little extra virgin olive oil, then sprinkle over some fresh thyme leaves and black pepper, and crumble over a little feta. Repeat steps 5 to 9 with the remaining ingredients.


You can make this batter a day or two in advance and keep in the fridge if you want to get ahead. Add a little more water to loosen the consistency when you come to use it, as it will have thickened slightly.