Elegant Homemade Galette for a Cafe-Worthy Brunch
Create a Cafe-Vibe Brunch at Home with Homemade Galettes
Craving a sophisticated brunch at home without leaving your kitchen? Introducing our ‘Galette’ recipe – it’s incredibly simple yet astonishingly delicious! The combination of Paysan Breton Original Crepes and fresh arugula is a must-have. We highly recommend Paysan Breton crepes for their versatility and wonderful taste! Elevate your home dining experience with this special recipe.
Galette Ingredients
- 2 Paysan Breton Original Crepes (Taste the authentic flavor of France!)
- 30g Fresh Arugula (For that perfect hint of peppery bitterness!)
- 100g Mozzarella Cheese (Melts lusciously)
- 100g Oyster Mushrooms (or Shiitake mushrooms can be substituted)
- 100g Thick-Cut Bacon (Adds a rich flavor)
- 1/2 Onion (For a touch of sweetness)
- 4-5 Cherry Tomatoes (For vibrant color and a burst of freshness)
- 2 Fresh Eggs (The creamy yolks are divine!)
Simple Seasoning
- A pinch of Black Pepper (To enhance the aroma)
- A sprinkle of Salt (To bring out the natural flavors)
- A dash of Parsley Flakes (For garnish and fragrant finish)
- A pinch of Black Pepper (To enhance the aroma)
- A sprinkle of Salt (To bring out the natural flavors)
- A dash of Parsley Flakes (For garnish and fragrant finish)
Cooking Instructions
Step 1
First, prepare your vegetables. Thinly slice the onion. If the oyster mushrooms are large, tear or slice them into bite-sized pieces. Cut the bacon into bite-sized strips.
Step 2
Heat a lightly oiled pan over medium heat. Add the sliced onions, oyster mushrooms, and bacon. Sauté until the ingredients are well-browned and most of the moisture has evaporated. Season lightly with salt and pepper to enhance the natural flavors.
Step 3
Add the fresh arugula to the pan with the sautéed ingredients. Stir-fry briefly just until the arugula wilts slightly, preserving its fresh, peppery taste. Reserve about 10 pretty arugula leaves for garnish.
Step 4
Transfer the sautéed mixture to a separate bowl and let it cool slightly. This step helps prevent the crepe from becoming soggy.
Step 5
Lay one Paysan Breton crepe flat on a clean surface. Sprinkle a generous layer of mozzarella cheese over the crepe. Evenly spread the sautéed vegetable and bacon mixture on top of the cheese. Create a small well in the center for the egg.
Step 6
Carefully crack one fresh egg into the well you created in the center of the filling. Be gentle to avoid breaking the yolk.
Step 7
Fold the edges of the crepe inwards, like making an envelope or a square parcel, to enclose the filling. This neat fold will hold everything together beautifully.
Step 8
Cover the pan with a lid and reduce the heat to low (this is crucial!). Cook gently until the egg white is completely set. Periodically, carefully lift the edge with a spatula to check that the bottom of the crepe isn’t burning. Low and slow heat ensures the egg cooks through without overcooking the crepe.
Step 9
Once the egg white is firm and the bottom of the crepe is golden brown and slightly crispy, carefully slide the galette onto a serving plate.
Step 10
Garnish the plate by arranging the reserved arugula leaves around the galette. Decorate with sliced cherry tomatoes. Grind some fresh black pepper over the top and sprinkle with parsley flakes for a final flourish. If you have some shredded mozzarella or ‘snow cheese’, a sprinkle on top will make it even more visually appealing! The sharp bite of freshly ground black pepper cuts through any richness, making each bite delightful. Enjoy your delicious homemade brunch!
