Galette Bretonne with Trader Joe's Egg Wraps

Have you ever had a French crêpe? They’re so simple, delicious and so comforting! In France, they’re simple too, usually just 3 or so ingredients. I recently discovered egg wraps at Trader Joe’s, and upon opening the packaging, I realized these wraps are really delicate and thin — totally reminding me of crêpe, so let’s make one!

Since we’re going French, I want to incorporate a French sauce. A classic well-known French sauce is a béchamel, just a white cream sauce. A soubise sauce is a béchamel with onions incorporated. I prefer my sauces less rich, so I opted for oat milk, but traditionally heavy cream or whole milk is used. Do what your heart tells you!

Ingredients:

Soubise Sauce:

• 2 tbs all purpose flour

• 3 tbs butter

• 1 bay leaf

• 1 pinch nutmeg

• 1 cup milk

• salt and pepper

• 1/2 white onion, finely diced

Crêpe Filling:

• 1 handful spinach

• 2 slices ham

• 1 egg

• Salt and Pepper

• Parsley (for garnish)

Directions:

Soubise Sauce:

• In a saucepan over medium heat, add 2 tbs flour and 2 tbs butter, whisk to form a roux

• Add in 1 cup milk

• Add bay leaf, nutmeg, salt, and pepper

• Allow time for the sauce to thicken, about 10 minutes - remove from heat and discard bay leaf (this is your béchamel)

• In a pan over medium heat, add 1 tbs butter and diced onion

• Cook down your onions until translucent and soft

• 2 ways to create your soubise sauce:

  • Escoffier method: Drain your onions to remove excess butter and add to your béchamel. Turn on the heat and whisk to incorporate. Using a wooden spoon, press your Soubise sauce through your sieve to remove any clumps. Really press the onions through

  • Modern method: Drain your onions to remove excess butter. Add your béchamel and drained onions to a small blender or food processor and blend/purée until smooth

Crêpe:

• In a pan add in your ham and spinach, season with a pinch of salt and pepper

• Add in 1 tablespoon of Soubise sauce, cook down your spinach and remove from heat

• In a pan over medium-high heat, crack in an egg and cook for 3-5 minutes. Lower your heat to medium-low for a more runny egg and remove from the heat

• In a pan over medium heat, add a little butter and set your crêpe down

• After about a minute, flip your crêpe

• Spread about a tablespoon of Soubise sauce in the center of your crêpe

• Add back your ham and spinach

• Top with your fried egg

• Fold in 4 edges of your crêpe and press edges down with your spatula. The soubise will provide enough moisture for the edges to stick

• Allow an additional 1-2 minutes of cook time before removing from heat to ensure your crepe does not come out soggy!

• Transfer to a plate and dust with salt, pepper and parsley