breakfast

Breton-Style Buckwheat Breakfast Galette with Shaved Fennel and Sherry Glaze

Name: Breton-Style Buckwheat Breakfast Galette with Shaved Fennel and Sherry Glaze
Ingredients: 9.1 g Buckwheat flour; 48.2 g Fennel, bulb, raw, thinly shaved; 15.1 g Sherry vinegar glaze; 2.6 g Clarified butter (ghee); 0.3 g White long-grain rice, ground for binding

Nutrition

100

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Buckwheat flour9.1 g

Fennel, bulb, raw, thinly shaved48.2 g

Sherry vinegar glaze15.1 g

Clarified butter (ghee)2.6 g

White long-grain rice, ground for binding0.3 g

Instructions

Whisk the buckwheat flour and ground rice with a splash of water and a pinch of fleur de sel into a thin, smooth batter.

Heat a non-stick crepe pan over medium-high heat and lightly brush with a whisper of ghee.

Pour the batter into the center, swirling immediately to form a thin, lacy circle.

Cook for 60 seconds until the edges pull away from the pan and crisp up.

Flip carefully to cook the other side for 30 seconds.

While the galette is warm, pile the paper-thin shaved fennel in the center and drizzle with the sherry vinegar glaze.

Fold the sides in to create a rustic square, leaving the center exposed.

The contrast of the nutty, earthy buckwheat with the sharp, sweet fennel and bright vinegar creates a classic Breton flavor profile.

Plate immediately while the galette is still warm and fragrant.