Galette de Bretagne

Last summer, while in Bretagne (Brittany), France, I was introduced to the galette.  It's virtually the same as a crêpe, but made with buckwheat.  You can have the savory version for a main meal, or make it a dessert crêpe - it all depends on what you fill the crêpe with .  Whatever you decide, pair it with a hard cider.  Very typical of the region...

I brought back some pre-made crêpes and am finally getting around to enjoying them!  They were vacuum packed, don't judge ;)

You can find a recipe to make your own buckwheat crêpes here, or you can make a standard crepe just as well.  If you happen to have buckwheat lying around (you never know!), by all means go for it!

What's in the fridge:
Crêpes
Smoked salmon
Swiss Cheese, shredded
Eggs

Les crêpes

Directions:
- Make (or buy) crêpes
- Tear smoked salmon into bite-size pieces
- Heat a skillet to medium heat.  No need for butter or oil.
- Top crêpe with cheese and salmon, then place in the skillet
- Meanwhile, fry an egg 

- Once the cheese is just about all melted, fold the crêpe and top it with an egg.

There you have it, a quick and easy weekday meal.  Even if you make the crêpes from scratch, it should be pretty quick.  Although, a trip to France to get some ingredients isn't a bad plan B ;)

Galettes with a cook book from my trip

Bon Appetit!