Breakfast · ALWAYS FREE
Buckwheat, egg & cheddar galettes
Freshly ground buckwheat crepes fold around set eggs and melted cheddar for a savory breakfast.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Grind buckwheat groats very finely in a clean grain mill or suitable blender, stopping to prevent overheating; regrind coarse particles and retain the full about 4 ¼ oz (120 g). Whisk with milk, water, about 1 ¾ oz (50 g) egg, about 2 tsp (10 g) melted butter and salt. Refrigerate batter 30 minutes to hydrate, then stir well.
- Heat a 10-inch (25 cm) nonstick skillet over medium heat. Use about 1 tsp (5 g) butter total to lightly coat the pan across four crepes. Divide all batter into four equal portions; pour and immediately tilt to spread each portion thinly across the base. Cook 2–3 minutes until edges release, flip and cook 1 minute. Stack on a plate; use every portion, including bowl scrapings.
- In the same skillet, melt the remaining about 1 tsp (5 g) butter and cook four about 1 ¾ oz (50 g) eggs in batches over medium-low heat, covered briefly as needed, until both whites and yolks are firm and the egg centers reach 160°F (71°C). Season with pepper. Keep cooked eggs on a clean plate.
- Return a crepe to the dry skillet, add one quarter of the cheddar around the center and place one cooked egg in the middle. Fold four edges inward to form a square with the egg visible. Cover over low heat for 1–2 minutes until cheese melts; repeat with all four. Divide chives over the galettes and serve promptly. Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 340 kcal
- Protein
- 18.1 g
- Total carbohydrate
- 25.1 g
- Total fat
- 19.3 g
- Total sugars
- 3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All batter used across four crepes, with all cheese and eggs divided equally. Gluten-free requires certified buckwheat and checked dairy/seasonings plus cross-contact precautions. Vegetarian-rennet cheddar required. Contains egg and milk.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Buckwheat, egg & cheddar galettes: raw hulled buckwheat groats; whole milk; water; whole egg without shells; unsalted butter; cheddar made with vegetarian rennet; fresh chives; salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Buckwheat, egg & cheddar galettes: raw hulled buckwheat groats; whole milk; water; whole egg without shells; unsalted butter; cheddar made with vegetarian rennet; fresh chives; salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
