Galette Complete (Buckwheat Crêpe with Ham Cheese Egg)
Galette complète is a savory Breton buckwheat crêpe made from a thin batter of buckwheat flour, water, eggs, and salt that rests for fifteen minutes to smooth out the grain's rough texture. A lightly buttered pan gets a thin spread of batter, cooked until the edges crisp. Ham and grated Gruyère cheese are placed in the center, and a whole egg is cracked on top. The edges fold into a square frame around the filling, and the galette cooks until the egg white sets but the yolk remains runny. Buckwheat's earthy, slightly bitter flavor pairs naturally with the salty ham and nutty melted cheese. The crisp folded edges contrast with the soft, custard-like center, and a runny yolk is the traditional finishing touch.
Adjust Servings
Instructions
- 1
Mix buckwheat flour, water, 2 eggs, and salt into a thin batter; rest 15 minutes.
- 2
Lightly butter a pan and spread batter into a thin crepe.
- 3
Place ham and cheese in the center and crack in 1 egg.
- 4
Fold edges into a square and cook until the yolk is softly set.
- 5
Repeat for the second galette and serve hot.
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