Breton breakfast galette: A Mushrooms Canada guest post

Buckwheat galette with mushrooms ham and emmenthalI am absolutely thrilled today to announce my first of two guest posts for Mushrooms Canada!  Last year, I wrote for The Mushroom Channel and so I am excited to continue developing recipes with mushrooms this year!

As those of you who read this blog on a regular basis will know, one of my favourite things to do when I travel is collect recipe ideas of dishes I discover on my travels so that I can recreate them at home. Today’s post was inspired by our trip to Brittany last Christmas where we consumed an inordinate number of crêpes and galettes. Ahem…

One of my goals since that trip has been to recreate the fabulous savoury buckwheat galettes we enjoyed.  Head on over to Mushrooms Canada for a fabulous new breakfast idea recipe!  Bon appétit!

** Don’t forget to check out next month’s “Forever Nigella” event – I’m hosting a street party in honour of the Royal Wedding and would love for you to join me. All the details here.

34 thoughts on “Breton breakfast galette: A Mushrooms Canada guest post”

  1. Although we can get savoury crepes in Sydney, I’ve yet to come across a proper one made with buckwheat flour. Been intrigued to be able to try one of these since seeing one being cooked – of all places – on a Rick Stein show!

    And errr, yes, wedding prep??

  2. In my college years I used to go to a restaurant owned by an old friend of my boyfriend. Their chef was French and his specialty were crepes and galettes. I had so many and loved them all but now I guess I’ll have to try to make them myself. thanks for sharing!

  3. It’s amazing that most people think of crepes only as thin pancakes that are filled with fruit. Thank you for posting some of the variety and diversity a crepe can be.

  4. Simple “wine” pick for these: cider. Wonderful Breton or Normandy cider.

    Nice and dry, don’t think sweet, and don’t think Strongbow. Actually had one last week, beautifully crisp and effervescent, only 2.8% ABV. A nice change.

  5. Mmm, love that buckwheat galettes are so healthy but so delicious – they have a wonderful crispness at the edges, much more so than regular crepes. They’re super easy too (I have a recipe on my site if you’re wondering how to make them), and so versatile. Can’t believe I haven’t had mushrooms with them yet…next on my to do list.

  6. You know what is something awesome about buckwheat galettes apart from the taste and texture and reminiscing qualities? They’re gluten free and thus eatable by me at the moment!

    Also… I tested mushrooms yesterday in my reintroduction phase and had no reaction! WOO!

    So, when are you coming over to make these for me to celebrate? We can have a mushroom party. I’ll start making mushrooms costumes now.


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