Wholemeal Galettes with Brussels Sprouts and Gruyère
These wholemeal galettes are savoury buckwheat-style crepes filled with charred brussels sprouts, earthy mushrooms, smoky ham and melted gruyère cheese. What sets this version apart is the built-in flexibility of using all wholemeal or a half-and-half blend with plain flour, allowing you to adjust heartiness to taste. Each galette is topped with a crispy fried egg, adding richness and a runny yolk that soaks into the tender crepe. The combination of textures is striking: delicate crepe exterior, caramelised vegetables with slight char, salty ham, creamy cheese, and that crucial fried egg. This is ideal for anyone seeking a sophisticated brunch or light dinner that feels restaurant-quality yet manageable at home. Serve for weekend breakfast, casual lunch, or a vegetable-forward supper. The toasted hazelnuts add optional nuttiness and crunch that enhances without overwhelming.
Ingredients
- 1 tbsp vegetable oil
- vegetable oil, for frying
- 11 oz brussels sprouts, shredded
- 7 oz chestnut mushrooms, sliced
- 1 ¼ cups wholemeal flour, or use half wholemeal, half plain white flourall plain white flour1:1texture lighter
reduces fibre
- 6 medium free-range eggs
- 1 ¼ cups semi-skimmed milkwhole milk1:1richer batter
slightly heavier result
- 4 oz cooked hambacon75gcrispiersmokier
weight reduction needed
- 1 ¼ cups gruyère cheese, gratedemmental1:1milderslightly sweeterdairy-free
small flavour shift
- 1 oz toasted hazelnuts, roughly chopped(optional)toasted almonds1:1similar crunchmilder flavour
comparable texture
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Preheat the oven to 275°F (250°F fan/gas 1) to use as a warming oven.
- 2
Heat a splash of oil in a large non-stick frying pan. Add the shredded brussels sprouts and sliced mushrooms. Cook over medium-high heat, stirring, for 5 minutes until lightly charred.
- 3
In a bowl, whisk the flour with 2 of the eggs, the milk, 1 tbsp oil, salt and pepper to form a smooth batter.
- 4
Heat a splash of oil in a medium (9 ½") non-stick frying or crêpe pan. Pour a ladleful of batter into the pan and swirl to completely cover the base. Cook for 2 minutes until golden on the underside.
- 5
Flip the galette over. Add some charred sprouts, mushrooms, ham and cheese to one half. Fold over to enclose the filling.
- 6
Transfer to a baking sheet lined with non-stick baking paper and keep warm in the preheated oven.
- 7
Repeat with the remaining batter to make 8 galettes total.
- 8
In a separate frying pan, fry the remaining 4 eggs for 3-4 minutes until the whites are set and the bases are crisp and browned.
- 9
Divide the galettes among 4 plates. Top each with a fried egg. Sprinkle over the chopped toasted hazelnuts, if using.
Tips
For consistent galette texture, ensure your batter is smooth and lump-free by whisking thoroughly. If it seems too thick after 5 minutes, add a splash more milk. The batter should pour easily but coat the pan fully when swirled.
Char the vegetables hard before filling—medium-high heat for the full 5 minutes encourages browning and deepens flavour. Mushrooms release moisture; stir often to avoid steaming them.
Keep cooked galettes warm in the oven while you finish the batch. This prevents the first ones from becoming rubbery and ensures all 4 plates are served at similar temperatures.
Good to Know
Store leftover galettes covered in the refrigerator for up to 2 days. Reheat gently in a 160°C oven for 10 minutes. Fried eggs are best eaten fresh; do not store.
Prepare the batter up to 4 hours ahead and refrigerate. Char the vegetables up to 8 hours ahead and store in an airtight container. Assemble and cook galettes fresh to order for best results.
Serve warm on individual plates, 2 galettes per person with a fried egg on top. Pair with a crisp white wine, cider, or strong black tea. A simple bitter leaf salad dressed with vinaigrette complements the richness.
Common Mistakes
Do not flip the galette before the underside is golden; flip too early and it will tear or stick.
Do not overstuff the galette half; use restraint with fillings to avoid bursting when you fold.
Do not let the oven temperature creep above 140°C; galettes will dry out if the holding oven is too hot.
Substitutions
Dairy-Free Swaps
small flavour shift
minimal texture change
Gluten-Free Swaps
General Alternatives
comparable texture
reduces fibre
FAQ
Can I make the batter ahead and store it?
Yes. Prepare the batter up to 4 hours ahead and store it covered in the refrigerator. Whisk briefly before use. If it thickens, add a small splash of milk to restore pourability.
Can I freeze cooked galettes?
You can freeze unfilled galettes (crepes only) for up to 2 months wrapped individually in cling film. Thaw at room temperature and reheat gently. Filled galettes do not freeze well; texture becomes soggy.
What if I don't have a 24cm non-stick pan?
Use any medium non-stick frying or crêpe pan (20-26cm diameter works). Smaller pans yield more galettes; larger ones yield fewer. Adjust ladleful size so batter covers the base thinly when swirled.