Main Course Recipes
Galettes with Chicken, Spinach, and Brie Cheese
4 galettes (serves 4)
Bonjour! I’m Chef Tom, and I’m thrilled to share my savory Galettes with Chicken, Spinach, and Brie. While sweet crepes are a famous treat, these folded savory delights make for an incredible, show-stopping meal. I'll guide you step-by-step to master the perfect galette batter, craft perfectly seasoned citrus-herb chicken bites, and assemble a truly unforgettable French classic right in your own kitchen using rich brie cheese and fresh baby spinach. Let's get cooking! Read More
Main Course Recipes
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to my Galettes with Chicken, Spinach, and Brie Recipe
Bonjour! I am Chef Tom, and I am so incredibly thrilled to share my savory Galettes with Chicken, Spinach, and Brie with you today. While sweet crepes are a very famous treat, these folded savory galettes make for an incredible, show-stopping meal that your entire family will love. I will guide you step-by-step to master the perfect galette batter using simple all-purpose flour, craft perfectly seasoned citrus-herb chicken bites, and assemble a truly unforgettable French classic right in your own kitchen. Whether you choose to use a large fry pan or a dedicated crepe maker, this dish is going to be spectacular with its layers of melted brie cheese, fresh baby spinach, shredded mozzarella, and sliced leek. Let’s gather our ingredients and get cooking!
Preparing the Perfect Galette Batter
The foundation of my Galettes with Chicken, Spinach, and Brie starts with a perfectly smooth galette batter. You will need to place one cup of whole milk, three large eggs, and one and one-quarter cups of all-purpose flour into a kitchen mixer fitted with a whisk attachment. Process this on a slow speed until all the ingredients are partially combined. Then, you must increase the speed to high and process until the galette batter is completely smooth, which takes about two minutes. Getting this step right ensures your savory galettes will hold together beautifully when we add the shredded mozzarella and brie cheese later!
Marinating the Flavorful Chicken Bites
Next, we move on to preparing the meat for our chicken bites. Using a sharp knife, cut one pound of skinless and boneless chicken breasts into one-quarter-inch thick strips, or any other desired shape, and place them into a medium mixing bowl. To build that incredible flavor for the Galettes with Chicken, Spinach, and Brie, add two tablespoons of extra virgin olive oil, the juice from one large lemon, four peeled and grated cloves of garlic, one-half teaspoon of salt, and one-quarter teaspoon of ground pepper. Optionally, you can add two tablespoons of finely chopped fresh sage. Thoroughly stir this all together with a spatula until fully incorporated, taking about one to two minutes.
Stir-Frying the Chicken Bites to Perfection
Once the meat is beautifully marinated, it is time to stir-fry the chicken bites. Preheat a large fry pan on high heat with two tablespoons of frying oil. Add the chicken breasts from the previous step, making sure to include all of that wonderful marinade. Stir fry the meat with occasional stirring until it is fully cooked, which usually takes about three to four minutes. Once cooked, set the pan aside for a later step, leaving the chicken bites right in the pan. The aromas of the garlic and lemon will be incredible, forming the perfect savory filling alongside the baby spinach and sliced leek for our savory galettes.
Cooking the Savory Galettes
Cooking the galette batter requires a bit of technique, and you can use either a fry pan or a crepe maker. If using a fry pan, preheat it with frying oil on medium-high heat. Pour in just enough batter for one thin galette using a ladle, then lift and slightly tilt the pan from side to side to distribute the batter evenly. Cook for about two minutes and carefully flip with a large turner. If you are using a crepe maker, preheat it to medium heat, spread frying oil safely on top, pour in the batter, and evenly distribute it with an icing spatula. After about one minute, release the edges and turn it. A quick modification that is not part of the recipe is to add a dash of dried herbs directly into the batter bowl, but I highly recommend sticking to the original all-purpose flour base for your first time!
Assembling the Galettes with Chicken, Spinach, and Brie
The assembly of the Galettes with Chicken, Spinach, and Brie must happen immediately after turning the crepe, right when the other side starts cooking. You must work fast because you have less than two minutes for each! First, sprinkle with one-quarter cup of shredded mozzarella. Then, evenly cover it with fresh baby spinach. Place three slices of rich brie cheese and one-quarter of your prepared chicken bites on one half of the galette. Finally, sprinkle with grated parmesan, about two tablespoons of sliced leek, and freshly ground salt and pepper. This combination of melted brie cheese, wilted baby spinach, and savory chicken bites is absolutely phenomenal.
Folding and Serving Your Masterpiece
The final step to complete your savory galettes is the signature fold. While still on the hot pan or crepe maker, carefully fold the galette in half over the brie cheese, baby spinach, and chicken bites. Then, fold it again into quarters to create a beautiful, layered triangle. Remove the finished galette from the pan or crepe maker and transfer it directly to a serving plate. You will follow this exact same fast-paced assembly and folding process to complete the three remaining galettes. Serve them immediately while the shredded mozzarella is perfectly melted and the all-purpose flour crepe is warm and crisp!
Popular questions
Do I have to use a traditional crepe maker to cook these savory galettes?
No, you do not! While I love using a dedicated crepe maker for my Galettes with Chicken, Spinach, and Brie, I have provided exact instructions for using a standard large fry pan as well. Just make sure to preheat your fry pan on medium-high heat, pour the galette batter using a ladle, and tilt the pan to distribute it evenly. It works wonderfully, and you will still get perfectly thin savory galettes ready to be stuffed with baby spinach, chicken bites, shredded mozzarella, sliced leek, and brie cheese!
Galettes with Chicken, Spinach, and Brie Cheese
Ingredients:
Click any ingredient to learn moreGalette’s batter:
1 ¼ cup of all-purpose flour
1 cup of whole milk (or other kind of milk)
3 egg
¼ salt
frying oil (any kind) (*)
Chicken bites:
1 LB of chicken breasts (about 2 - 3 pieces)
2 TBSP of Extra Virgin Olive Oil
4 cloves of garlic - peeled and chopped
Optionally: 2 TBSP of sage - fresh and finely chopped
¼ TSP of pepper
½ TSP of salt
2 TBSP of frying oil (any kind)
The rest of the galettes:
1 cup of mozzarella cheese - shredded
¼ LB of baby spinach
8 OZ of Brie cheese - sliced to 12 slices
¼ cup of parmesan cheese - grated
½ cup of leek - finely sliced
salt - ideally freshly ground
pepper - ideally freshly ground
* 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:
Click any tool to learn more1x Chef’s knife
1x Ladle
1x Lemon Squeezer (optional)
1x Garlic Press
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 824
Protein 57.1 g
Fat 47.5 g
Saturated fat 17.7 g
Carbohydrate 40.7 g
Sugars 5.0 g
Fiber 2.7 g
Sodium 1033 mg
Cholesterol 285 mg
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
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:
3.1.
On a fry pan:
3.1.1.
Cook each galette one by one.
3.1.2.
Preheat a fry pan with frying oil on medium-high heat.
3.1.3.
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).
3.1.4.
Lift and slightly tilt the pan from side to side to distribute the batter. Add more batter if needed (to places that are missing).
3.1.5.
Cook for about 2 minutes and then carefully flip with a large turner and continue with following step 4 – assemble each galette.
3.2.
On the crepe maker:
3.2.1.
Always follow the instructions enclosed with each crepe maker.
3.2.2.
General steps for preparation on a crepe maker:
3.2.2.1.
Cook each galette one by one.
3.2.2.2.
Preheat the crepe maker to medium heat.
3.2.2.3.
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).
3.2.2.4.
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).
3.2.2.5.
Evenly distribute the batter with an icing spatula. Then clean the icing spatula with a paper towel.
3.2.2.6.
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.
Kitchen Guide
Poultry
The USDA minimum safe internal temperature is 165°F.
The popular serving temperature is the same as the minimum serving temperature.
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