Breton Galettes à la Langouille: delicious savory crepes with a rich flavor

I have a soft spot for Breton galettes when they're truly "just like they are there": buckwheat flour, water, salt, a nice hot pan, and that perfectly crispy edge. Langouille is the kind of charcuterie with character: smoky, a bit rustic, perfect when you quickly pan-fry it until it's golden and slightly crispy.

To keep everything balanced (and very Breton in spirit), I add a duo I love: gently softened onions and just-cooked apples. The apple brings a sweet and tangy touch that tempers the salty/smoky flavor of the langouille, without turning the galette into a dessert. And if you use fragrant apples, it does all the work.

Technically speaking, it's not stressful, but two things make all the difference: letting the batter rest (even 20 minutes helps) and cooking it in a hot, lightly buttered pan. You're aiming for a thin, pliable pancake with nicely browned edges.

In terms of seasonal ingredients, apples and onions are always reliable choices, and a touch of parsley (or chives) adds a delightful zest. The result is a complete, generous, and truly convivial main course, perfect for sharing around the table, galette after galette.

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Breton Galettes à la Langouille

Recipe by Sylvain Renan

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Parts

4

parts

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crispy-on-the-outside, melt-in-your-mouth buckwheat pancakes, topped with pan-fried langouille sausage, sweet onions, and an apple compote for a Breton touch. A simple, straightforward, and incredibly tasty dish.

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Ingredients

• 250g of buckwheat flour

• 1 egg

• 60 cl of cold water

• 6 g of fine salt

• 20g of semi-salted butter (for cooking the pancakes)

• 250 g of langouille

• 2 yellow onions

• 2 apples (pippin or boskoop type)

• 10g semi -salted butter (for the topping)

• 1 tablespoon of dry cider

• 1 tablespoon of chopped flat-leaf parsley

• Black pepper

Instructions

• Prepare the buckwheat pancake batter: In a bowl, mix the buckwheat flour and salt. Make a well in the center, add the egg, then gradually whisk in the cold water. You should obtain a smooth batter, slightly thicker than a classic crêpe batter. Let it rest for 20 minutes (while you prepare the filling).
• Finely chop the onions. Peel the apples, remove the cores and cut them into small dice. Cut the langouille into rounds (or half-rounds if it is wide).
• Melt 10g of butter in a large pan over medium heat. Add the onions with a pinch of salt. Cook them for 8 to 10 minutes, stirring occasionally: they should become very soft, without browning too much.
• Add the diced apples to the onions, stir, and cook for 4 to 5 minutes. Deglaze with the cider and let it reduce for 1 to 2 minutes. Season with pepper, then remove from the heat. Keep warm.
• In a separate pan, brown the langouille for 3 to 4 minutes over medium-high heat, just enough to color it and bring out its smoky flavor. Drain quickly on paper towels if it releases any oil.
• Cook the pancakes: Heat a crepe pan (or billig) until very hot. Lightly grease it with a little salted butter. Pour in a ladleful of batter and spread it into a thin pancake. Cook for 1 minute 30 seconds to 2 minutes until the edges begin to lift.
• Flip the galette for 30 to 45 seconds (or leave it on one side if you like it very soft). Fill the center with a portion of onion and apple mixture and langouille sausage. Sprinkle with a little parsley.
• Fold into a square (or like a wallet) and leave for another 30 seconds to heat the filling thoroughly. Serve immediately, galette by galette.

📊 Nutritional Information

1 portion (approx. 370g, 2 filled galettes)

* RDA = Recommended Daily Allowance

📝 Notes

If your dough is sticking, it's often due to a combination of a pan that's not hot enough and not enough oil. Heat the pan well, lightly butter it, and wait until the edges start to loosen before touching it.

💡 Chef's Tips

For pancakes that hold their shape well, the batter should be fluid but not watery: if it thickens while resting, add 1 to 2 tablespoons of water. And for a crispy texture, the pan should be very hot and the butter just right, not a pool of it.

🔄 Variations

• Add 1 fried egg per galette (full galette) if you want an even more substantial version.
• Replace the parsley with chives for a milder, herbaceous flavor.

Sylvain Renan

Editor-in-chief of the Simple & Bon website. A writer passionate about cooking and property renovation in general. I also love to travel and discover new cultures.