There are dishes that feel like they were always meant to exist. The galette montagnarde is one of them — a buckwheat crêpe straight from Brittany, loaded with Alpine comfort: garlic sausage, molten raclette, crème fraîche, onions, a runny egg, and a sprinkle of crispy onions for texture. Rustic, hearty, and the kind of plate you want after a cold day in the mountains.
Ingredients
Buckwheat galette
Potato
Garlic sausage
Raclette cheese
Crème fraîche
Egg
Sliced onion
Crispy onions
Salt and pepper
Method
Heat a large galette on a flat pan. Spread a spoonful of crème fraîche, then add slices of garlic sausage and plenty of raclette. Let the cheese start melting before adding the raw onion rings. Crack an egg in the centre and season lightly. Fold the four sides to frame the filling and keep cooking gently until the egg is just set but still runny. Finish with crispy onions for that mountain-cabin crunch.
Serve with a simple green salad and imagine you’re somewhere between Rennes and the Savoyard peaks.
Don't forgets a bowl of cider.
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