Delicious low FODMAP and gluten free savory buckwheat crepe. The famous French galette recipe with a sunny side-up egg and grated cheese, ideal for brunch or a quick lunch.
Have you ever head of galette? It is a savory crepe from the French region of Brittany made from whole buckwheat. Unlike sweet crepes, they do not contain milk, which makes them ideal for savory dishes.
3 reasons to try this buckwheat crepe
- With only need 3 ingredients (salt included!) you’ll have a cheap and quick meal
- It’s versatile because you can fill it with whatever you want (see my low fodmap suggestions below)
- The original recipe is naturally low in FODMAP and gluten free, so if you’re travelling to France, you can find them often on the menus.
For this savory crepes you’ll need
- whole buckwheat flour. Whole flour is actually better for this recipe, but you can also make the crepe with plain flour. They have both been tested and are low FODMAP.
- one egg
Then you can eat it plain or with low FODMAP toppings, accompanied by a green salad.
Top your French buckwheat crepe with
- grated low FODMAP cheese like mozarella + a sunny side-up egg (my favorite)
- ham + egg
- prosciutto + egg
- sautéed canned mushrooms
This Low FODMAP French Buckwheat is filling and a healthy, protein and nutrient-packed lunch option!
Low FODMAP French Buckwheat Crepe
- 7 oz | 200g buckwheat flour whole
- 1/2 tsp salt
- 15 fl oz | 450ml water
- 1 egg
Topping (for each crepe)
- 1.4 oz | 40g grated mozarella cheese or other low FODMAP grated cheese
- 1 egg
- In a bowl, combine the flour and salt.
- Make a hole in the middle and gradually pour in the water, incorporating the flour with a wooden spoon until you get a lump-free dough.
- Add the egg and stir vigorously with a wire rod or with an electric mixer. Let it rest for 15 minutes in the fridge.
- Heat a nonstick skillet greased with butter or oil.
- Pour a ladle of the mixture and make a quick rotation movement of the pan to spread the dough. Cook over medium high heat until the edges come away from the pan.
- Turn the crepe with a spatula, spread the grated cheese in the middle of the crepe and carefully crack the egg on top.
- Fold in the ends and bake until the white is cooked.