Buckwheat Galettes with Leeks, Romesco+ Brown Butter Fried Eggs
Prep time: 
Cook time: 
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Serves: 4
Filled with softened leeks, romesco sauce and a sunny side up egg, these tender buckwheat galettes are perfect for breakfast or dinner. This recipe serves 4 people, with several spare galettes.
Galette batter
  • 200g buckwheat flour (I used Rude Health sprouted buckwheat flour)
  • 65g spelt flour
  • 600ml milk of your choice (cow, goat, oat, almond etc)
  • 2 large eggs
  • 2 tbsp melted unsalted butter, plus more for greasing
  • pinch salt
  • Romesco sauce + caramelized leeks (see below) to serve
  • 8 free range eggs
Romesco sauce
  • 3 large romano peppers
  • 3 tbsp blanched almonds
  • 1 tbsp sherry vinegar
  • 1 small garlic clove, finely minced
  • 2 - 3 tbsp extra virgin olive oil
  • salt + pepper, to taste
Caramelized leeks
  • 3 leeks, cleaned, halved & finely sliced
  • 25g unsalted butter
  • 1 sprig thyme, leaves picked
  • pinch salt
  • 50ml stock (I use chicken but if you're vegetarian use vegetable)
  • handful baby spinach
  1. Start by making the galette batter as it needs to rest. In a large bowl, whisk together the flours, milk, eggs, butter and salt. Cover and pop in the fridge for at least 2 hours, or overnight.
  2. To make the romesco, use tongs to hold the peppers over a naked flame on the hob or place under a very hot grill, turning regularly, until the skin is blackened and blistered. Transfer to a bowl, cover in cling film and leave for 15 minutes.
  3. Once cool, slip the blackened skin from the peppers, scrape out the seeds and transfer to a blender. Add the almonds, vinegar, garlic, 2 tbsp olive oil and blitz to combine. Season to taste and add a little more olive oil if you want a thinner consistency. Transfer to a small bowl.
  4. To caramelize the leeks, melt the butter in a medium saucepan over a medium heat. Add the leeks, thyme and salt and stir to coat with the butter, then cook for about 10 minutes, stirring regularly, until soft. Add the stock and baby spinach, turn the heat to low and leave the liquid to cook away slowly while you make your galettes.
  5. Remove the batter from the fridge about half an hour before you want to use it. Whisk thoroughly.
  6. Turn the oven on low and place a baking parchment-lined baking tray inside.
  7. Heat a 20cm non stick or cast iron pan over a medium heat. Drop a tiny knob of butter into the pan and use a piece of kitchen paper to wipe it round the surface.
  8. Ladle 3 - 4 tablespoons of batter into the hot pan and swirl to distribute evenly over the bottom. Cook for 1 - 2 minutes until the edges begin to bubble and brown then flip and cook for about 30 seconds on the other side. These galettes are quite tender so it may take you a couple of times to get into your flipping stride.
  9. Transfer your galette to the baking tray to keep warm and repeat with the remaining batter.
  10. To serve, spread a heaped tablespoon of romesco sauce and a spoonful of leeks on the underside of eight galettes (two per person). Fry eight eggs in a little browned butter, then place one on top of each galette. Fold each galette in half then in quarters over the egg.
  11. Serve two galettes per person, with extra romesco sauce on the side.
  12. You will have some galettes leftover - unfilled, they will keep in the fridge for 3 - 4 days.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2015/02/16/buckwheat-galettes/