Credit: margouillat photo Shutterstock

Savoury Vegan Galettes Bretonnes with Ratatouille Filling

by | April 9, 2019

After living in France for a while, I have quickly learned that crêpes are an essential part of our culture. It is not uncommon to have a large, savory crêpe for dinner, then a small sweet one with sugar or hazelnut spread for dessert. They come in an endless number of combinations falling into either of these two categories, but my absolute favorite type of crêpe is the galette. The galette crêpe (vegan galettes bretonnes) comes from the Breton region of France and compared to a light-colored, smooth traditional crêpe, this Breton specialty is brown (from buckwheat flour) and typically has holes in it. Why not combine this French delicacy with another: ratatouille? Ratatouille filling is very easy to make, especially if you are not necessarily trying to make it look pretty. Here is how you can make delicious French ratatouille galettes at home.

Vegan Galettes Bretonnes
Credit: George Rudy/ Shutterstock

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Savoury Vegan Galettes Bretonnes with Ratatouille Filling (Serves 5)

Ingredients for the filling:

  • ½ zucchini, unpeeled and diced
  • 1.2 eggplant, unpeeled and diced
  • 1 small red bell pepper, diced
  • ½ yellow onion, diced
  • 2 large tomatoes, roughly chopped (I like to use Roma tomatoes)
  • ½ tbsp garlic powder
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2 fresh or dried basil leaves*
  • 6 button mushrooms, sliced*

Ingredients for the galettes:

  • ¾ cup buckwheat flour
  • 1 ¼ cup almond milk or soy milk
  • 1 tbsp melted vegan butter (3 parts for the batter, 1 part for cooking)
  • ½ tsp salt
  • ¾ tbsp flaxseed meal
  • shredded vegan mozzarella or any vegan cheese of your choice (Emmental cheese is usually used in galettes but I have yet to find a substitute for it)
  • prepared “ratatouille” filling
  • prepared and cooked mushrooms*


Instructions for the filling:

Credit: margouillat photo/ Shutterstock
  1. In a large pan, add a small amount of cooking oil along with the diced eggplant, zucchini, bell pepper and onion. Let cook covered on medium heat for about 10 minutes. Uncover and give it a good stir.
  2. Add the tomatoes to the vegetables and stir. Add the seasoning and basil* and stir again. Turn to low heat and cover. Let cook until the tomatoes have gotten soft enough that they make almost a thick sauce. Stir occasionally as it cooks.
  3. In a separate pan, cook the button mushrooms with your preferred method. I like to saute them with salt, pepper and a little vegan butter.
  4. Set aside and keep warm until you are ready to construct your galettes.

Instructions for the vegan galettes bretonnes:

Credit: margouillat photo/ Shutterstock
  1. In a large mixing bowl, double sift the buckwheat flour and flaxseed meal together.
  2. Melt 3 parts of the vegan butter on the stove or in the microwave. Add melted butter to the mixture, along with the salt and non-dairy milk.
  3. Mix well using a hand blender or a strong whisk.
  4. Heat up your pan on medium-high heat with the remaining vegan butter. This is best done using a crêpe pan, but if you do not have one, a large flat pan that gets hot easily will work.
  5. Using a ladle, add the batter to the center of the pan and use the back of the ladle to thinly spread it to fill the entire area of the pan. It should be even and thin enough to fully cook in less than a few minutes.
  6. Once the edges start to brown, carefully flip your crepe to cook on the other side.
  7. Set aside all cooked crepes on a plate until your batter is gone.

How to construct your galettes

  1. One at a time, fill your galettes in the center first with vegan cheese, mushrooms, then ratatouille.
  2. Fold the 4 sides of the galette in so that there is a “window” in the center where you can see inside.
  3. In a pan (either a crepe pan or any other is ok), place the crepe inside (window side up) and cover it so that the cheese can melt and everything can cook together.
  4. Remove once the contents have fully warmed or the cheese has melted.
  5. Repeat until all galettes have been made. If you have extra filling, store in the fridge and eat over rice or with a baguette for a quick meal.

Have you ever made vegan galettes Bretonnes, ratatouille, or even both of these French dishes? Let me know in the comments below.

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