Breakfast · French · 15 min
Breton Buckwheat Galette with Warm Apple Compote and Toasted Almonds
- Calories
- 549
- Protein
- 41g
- Carbs
- 58g
- Fat
- 20g
Ingredients
- 50 g buckwheat flour
- 100 ml water
- 0.25 tsp salt
- 1 tsp unsalted butter
- 126.2 g chicken breast
- 75 g apple
- 0.25 tsp ground cinnamon
- 22.1 g slivered almonds
Method
- 01In a medium bowl, whisk the buckwheat flour, water, and salt together until a smooth batter forms. Let rest at room temperature for 30 minutes to hydrate the flour.
- 02Place the raw chicken breast in a small saucepan, cover with water, and gently simmer over medium-low heat for 12 to 15 minutes until the internal temperature reaches 165°F (74°C). Remove from liquid and shred finely using two forks.
- 03In a separate small saucepan, combine the diced apples, ground cinnamon, and 1 tablespoon of water. Simmer over medium heat for 8 minutes until the apples soften into a warm compote.
- 04Heat a non-stick crepe pan or seasoned cast-iron skillet over medium-high heat and brush lightly with butter.
- 05Pour the buckwheat batter into the center of the pan and tilt to coat the bottom evenly. Cook for 2 minutes until the edges lift and the center sets.
- 06Place the shredded poached chicken and warm apple compote in the center of the galette. Fold the four edges inward toward the middle to frame the filling in a square shape.
- 07Slide the galette onto a warm plate, sprinkle with toasted slivered almonds, and serve immediately.
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