Breakfast · French · 15 min
Breton Buckwheat Galette with Maple-Glazed Almonds and Fresh Spinach
- Calories
- 486
- Protein
- 39g
- Carbs
- 32g
- Fat
- 24g
Ingredients
- 14.2 g buckwheat flour
- 120 ml water
- 1 tsp unsalted butter
- 1 pinch salt
- 100 g chicken breast
- 50 g spinach
- 33.4 g sliced almonds
- 1 tbsp maple syrup
Method
- 01In a bowl, whisk 70g buckwheat flour with 120ml water and a pinch of salt until smooth; let rest at room temperature for 15 minutes.
- 02While batter rests, heat a small non-stick pan over medium heat and toast sliced almonds for 2 minutes until light brown. Drizzle with maple syrup, stir constantly for 1 minute until glossy and caramelized, then immediately transfer to parchment paper.
- 03Heat a crepê pan over medium-high heat and brush with half of the butter (2.5g).
- 04Pour buckwheat batter onto pan, quickly swirling to coat evenly in a thin circle.
- 05Cook galette for 2 minutes until edges crisp and lift from pan.
- 06Place shredded chicken breast (pre-cooked to safe internal temperature of 165°F/74°C) and fresh spinach in center of galette.
- 07Fold four edges of galette inward toward center to frame filling in a square shape.
- 08Dot edges with remaining 2.5g butter, transfer to plate, and top with maple-glazed almonds before serving.
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