Buckwheat Galettes with Leeks, Mushrooms, Jammy Eggs & Cilantro Salad
Elegant French-style galettes with springy herbs and rich eggs.
Daily recipe · March 14, 2026
A little about this dish
This brunch leans French without slipping into the usual café clichés: buttery buckwheat galettes wrapped around silky leeks, quick-sautéed mushrooms, and jammy eggs, then brightened with a lively cilantro-herb salad. Buckwheat feels especially fitting for a cool early-spring day, while cilantro brings a fresh green lift that makes the whole plate feel modern, seasonal, and beautifully balanced.
Ingredients (for 2)
- Cilantro — 1 packed cup — leaves and tender stems separated
- Buckwheat flour — 3/4 cup
- Large egg — 4 — divided
- Whole milk — 3/4 cup
- Water — 1/4 cup
- Large leek — 1 — white and light green parts only, halved and thinly sliced
- Cremini mushroom — 8 oz — sliced
- Radish — 3 — very thinly sliced
- Crème fraîche — 3 tbsp
- Dijon mustard — 1 tsp
- Lemon — 1/2 — zested and juiced
- Fresh chives — 1 tbsp — finely chopped
- Unsalted butter — 2 tbsp
- Olive oil — 2 tbsp — divided
- Kosher salt — 1 tsp — plus more to taste
- Black pepper — 1/2 tsp — plus more to taste
Preparation
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Step 1 — 🥣🥚🌾Whisk the buckwheat flour with 2 of the eggs, whole milk, water, 1/2 teaspoon kosher salt, and a few grinds of black pepper until smooth. Let the batter rest for 10 minutes.
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Step 2 — 🥚💧⏲️Place the remaining 2 eggs in a small saucepan, cover with water, and bring to a boil. Cook for 7 minutes, then transfer to cold water, cool, peel, and halve.
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Step 3 — 🧈🫒🧅Heat 1 tablespoon unsalted butter with 1 tablespoon olive oil in a skillet over medium heat. Add the sliced leek with a pinch of salt and cook for 5 to 6 minutes until soft but not browned.
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Step 4 — 🍄🥄🍋Add the sliced cremini mushrooms and cook until browned and dry. Stir in the crème fraîche, Dijon mustard, half of the lemon zest, and the fresh chives. Season with more kosher salt and black pepper to taste.
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Step 5 — 🌿🌸🥗Toss the cilantro leaves and tender stems with the thinly sliced radishes, remaining 1 tablespoon olive oil, 1 to 2 teaspoons lemon juice, and a small pinch of salt.
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Step 6 — 🥞🔥🔄Heat a nonstick or well-seasoned crêpe pan over medium heat and lightly coat with the remaining butter as needed. Pour in half the batter and swirl into a thin round. Cook until set, flip, and cook briefly on the other side. Repeat with the remaining batter.
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Step 7 — 🍄🥞🤲Divide the warm leek-mushroom filling between the galettes. Fold the sides inward or into quarters, leaving the center slightly open.
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Step 8 — 🥚✨🥗Place 2 egg halves on each galette. Add a little extra crème fraîche if desired, then top with the cilantro-radish salad.
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Step 9 — 🍋🧂🍽️Sprinkle with the remaining lemon zest, more black pepper, and a little extra salt if needed. Serve warm right away.
A final fox tip
Buckwheat galettes come from Brittany and have a wonderful earthy flavor that pairs especially well with eggs, cultured cream, and spring vegetables. For an even more striking plate, add a few extra herb leaves and microgreens at the end. If you want to make it heartier, tuck in a little smoked trout or hot-smoked salmon without losing the French spirit.