Savoury Crepe Galette Recipe

Name: Savoury Crepe Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crepes; 1 cup plain flour; 1 pinch salt; 1 egg; 1 1/4 cups buttermilk (or milk and water, mixed); oil (for cooking); filling; 2 leeks, thinly sliced; 1 small fennel bulb, thinly sliced; 4 tablespoons olive oil; 3/4 cup red lentil; 2/3 cup dry white wine; 1 (14 ounce) can chopped tomatoes; 1 1/4 cups stock; 1 teaspoon dried oregano; salt & fresh ground pepper; 1 onion, sliced; 8 ounces mushrooms, sliced; 8 ounces frozen leaf spinach, thawed and squeezed dry; 7 ounces low-fat cream cheese; 2 ounces parmesan cheese, freshly grated

Servings: persons

crepes
1 cup plain flour
1 pinch salt
1 egg
1 1/4 cups buttermilk (or milk and water, mixed)
oil (for cooking)
filling
2 leeks, thinly sliced
1 small fennel bulb, thinly sliced
4 tablespoons olive oil
3/4 cup red lentil
2/3 cup dry white wine
1 (14 ounce) can chopped tomatoes
1 1/4 cups stock
1 teaspoon dried oregano
salt & fresh ground pepper
1 onion, sliced
8 ounces mushrooms, sliced
8 ounces frozen leaf spinach, thawed and squeezed dry
7 ounces low-fat cream cheese
2 ounces parmesan cheese, freshly grated

1
Make the crepe batter by mixing the flour, salt, egg, and buttermilk or milk/water in a blender until smooth. Set aside while you prepare the filling (the crepes benefit from this sitting time).
2
Gently fry the leeks and fennel in half of the olive oil for 5 minutes, and then add the lentils and wine. Cook for a minute to reduce, then stir in the tomatoes and stock.
3
Bring the leek/fennel mixture to a boil. Add the oregano and seasoning, and simmer for 20 minutes, stirring occasionally until the mixture thickens.
4
Fry the onion and mushrooms in the remaining olive oil for 5 minutes. Stir in the spinach and heat. Season well, and then mix in the cream cheese.
5
Returning to the crepe batter, make about 12-14 crepes in a well heated non-stick frying pan.
6
Lightly grease a 20 cm-/8 inch-diameter deep spring-form cake tin, and line the base and sides with some of the crepes, overlapping them as necessary.
7
Layer the remaining crepes with the two fillings, sprinkling Parmesan in between and pressing them down well. Finish with a crepe on top.
8
Cover with foil and set aside to rest. Preheat the oven to 375 F (190 C). Bake for about 40 minutes, then turn the galette out and allow it to firm up for 10 minutes before cutting into wedges.
9
For Vegetarian the stock must be vegetable.

1065

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: crepes, 1 cup plain flour, 1 pinch salt, 1 egg, and more.

Yes, Savoury Crepe Galette falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Savoury Crepe Galette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions