Galette Complete (Buckwheat Crêpe with Ham Cheese Egg)

Whisk 120 g buckwheat flour with 250 ml water, 2 eggs, and 0.5 teaspoon salt until no dry lumps remain.

Let the thin batter rest for 15 minutes so the buckwheat hydrates and the texture smooths out.

Heat a crepe pan or wide skillet over medium heat and brush on a very thin layer of butter.

Pour in enough batter for one crepe, then immediately tilt the pan so it spreads thinly and evenly.

Cook for 1 to 2 minutes, until the edges look dry and crisp and the center no longer appears wet.

If batter pools too thickly in one spot, spoon off a little before it sets.

Place 1 slice of ham and about 30 g Gruyere in the center, then crack 1 egg on top.

Gently spread the white without breaking the yolk so it sets faster and the cheese can melt beneath it.

Fold the edges inward to form a square and continue cooking over medium-low heat for 2 to 3 minutes.

The galette is ready when the white is opaque and the yolk still jiggles softly.

For a firmer egg, cover the pan briefly to set the white more without drying the crepe.

Repeat with the remaining ham, cheese, and egg, then serve each galette hot while the edges stay crisp.