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Everyday Dishes

Galettes with Chicken, Spinach, and Brie Cheese

4 galettes (serves 4)
France Stir Frying, Pan Frying

Galettes with chicken, spinach and brie cheese are a savory version of sweet French crepes. French Crepes are thinner than regular sweet American pancakes and rolled up or folded after adding the filling. Galettes are always folded and can be filled with various savory fillings. In this recipe, I will...

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... introduce you to a step-by-step recipe that explains how to make all aspects of this delicious meal. By the time you are done, you will know how to prepare the batter, chicken bites, and how to complete the whole meal.

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Tom Tom Founder
January 20, 2024
  • 30 min.
  • 30 min.
  • 2/5
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Ingredients:

Galette’s batter:

Chicken bites:

The rest of the galettes:

* You will need about 1 TBSP for each galette. Using a nonstick Teflon pan or nonstick crepe maker, you will be able to decrease the amount of the oil.

Tools:

Directions:

1. Galette’s batter:

1.1. Place into a kitchen mixer with whisk attachment:

1 ¼ cups of all-purpose flour
¼ TSP of salt
1 cup of milk
3 large eggs

Process on a slow speed until all ingredients are partially combined.

1.2.

Then, increase the speed to high and process until the batter is smooth (about 2 minutes).

2. Chicken bites:

2.1.

Meat preparation:

2.1.1.

Make sure that the chicken breasts are properly rinsed under cold water and the unwanted parts are removed.

2.1.2.

Cut chicken breasts into ¼ thick strips (or any other desired shape) with a sharp knife and place into a medium mixing bowl.

2.1.3. Add:

2 TBSP of Extra Virgin Olive Oil
Juice from one large lemon
4 cloves of garlic – grated
Optional: 2 TBSP of fresh sage
¼ TSP of ground pepper
½ TSP of salt

Thoroughly stir together with a spatula until fully incorporated (about 1- 2 minutes).

2.2.

Stir fry:

2.2.1. Preheat a fry pan on high heat with 2 TBSP of frying oil and add:

Chicken breasts from the previous step (together with the marinade)

Stir fry with occasional stirring until it is fully cooked (about 3 – 4 minutes). *

2.2.2.

Set aside for a later step (leave in the pan).

3. Cooking galettes:

A.

On a fry pan:

1.

Cook each galette one by one.

2.

Preheat a fry pan with frying oil on medium-high heat.

3.

Pour in the batter, just enough for one thin galette, using a ladle (the amount you ladle out is determined by the size of your fry pan, 1 – 2 ladles).

4.

Lift and slightly tilt the pan from side to side to distribute the batter. Add more batter if needed (to places that are missing).

5.

Cook for about 2 minutes and then carefully flip with a large turner and continue with following step 4 – assemble each galette.

B.

On the crepe maker:

1.

Always follow the instructions enclosed with each crepe maker.

2.

General steps for preparation on a crepe maker:

2.1.

Cook each galette one by one.

2.2.

Preheat the crepe maker to medium heat.

2.3.

Add and then spread frying oil on the top of crepe maker using a silicone brush or paper towel (use enough to make sure that you are not going to burn yourself).

2.4.

Pour in the batter, just enough for one thin galette, using a ladle (the amount you ladle out is determined by the size of your crepe maker, about 2 ladles should be the right amount for most).

2.5.

Evenly distribute the batter with an icing spatula. Then clean the icing spatula with a paper towel.

2.6.

After about one minute, carefully release the edges of the galette using a spatula and then turn the crepe using a large icing spatula and continue by following step 4 – assemble each galette.

4. Assemble each galette:

4.1.

Start filling each galette immediately after turning – right when the other side starts cooking. Work fast because you have less then 2 minutes with each.

4.2.

Fill each of the 4 galettes:

4.2.1.

Sprinkle with ¼ cup of shredded mozzarella.

4.2.2.

Evenly cover with fresh baby spinach (about ¼ of the total amount).

4.2.3.

Place 3 slices of brie on 1 half of the galette.

4.2.4.

Place ¼ of the chicken bites prepared in step 2 on 1 half of the galette.

4.2.5.

Sprinkle with grated parmesan (about ¼ of the total amount).

4.2.6.

Sprinkle with sliced leek.

4.2.7.

Sprinkle with freshly ground salt and pepper.

4.3.

Fold the galette in half and then in quarter and remove the galette from the pan or crepe maker to the plate. Follow the same process to complete the 3 remaining galettes.

About the Author:
TomFounder
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  • Published Recipes: 194
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  • Location: Iowa, USA
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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

  • outcome of preparation
  • any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
  • provide health and dietary advice to readers
  • safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.