breakfast

Breton Buckwheat Galette with Maple-Glazed Almonds and Fresh Spinach

Name: Breton Buckwheat Galette with Maple-Glazed Almonds and Fresh Spinach
Ingredients: 155.5 g Buckwheat flour (for batter); 131.8 g Chicken breast, finely shredded (pre-cooked); 22.2 g Almonds, sliced; 66.6 ml Maple syrup (for glaze); 133.2 g Fresh Spinach

Nutrition

513

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Buckwheat flour (for batter)155.5 g

Chicken breast, finely shredded (pre-cooked)131.8 g

Almonds, sliced22.2 g

Maple syrup (for glaze)66.6 ml

Fresh Spinach133.2 g

Instructions

In a bowl, whisk 70g of buckwheat flour with 120ml of water and a pinch of salt until smooth; let it rest for 15 minutes.

While the batter rests, toast the almonds in a small pan over medium heat until fragrant, then drizzle with maple syrup and toss quickly until glossy and caramelized—set aside immediately.

Heat a well-seasoned crêpe pan or non-stick skillet over medium-high heat.

Pour the batter in, swirling to coat the surface, and cook until the edges lift and crisp.

Add the shredded chicken and fresh spinach to the center of the galette.

Fold the edges inward to form a square.

Serve hot, topped with the maple-glazed almonds for a sophisticated, savory-sweet Breton breakfast.