Galette Complete
A savory buckwheat crepe cooked on a flat griddle, folded around ham, Gruyere, and an egg — a naturally gluten-free Breton staple, distinct from the sweet wheat-flour crepes made elsewhere in France.
Meat
⚠ Contains: Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups buckwheat flour
- 1/2 tsp salt
- 2 1/2 cups water
- Butter, for the griddle
- 4 slices ham
- 1 cup grated Gruyere
- 4 eggs
Steps
- Whisk the buckwheat flour and salt with the water into a thin, smooth batter. Let rest for at least 1 hour, or overnight.
- Heat a flat griddle or wide skillet and butter it lightly.
- Pour a ladle of batter onto the griddle and spread thin with a spreader or the back of a ladle.
- Cook on one side only until the edges lift and the surface is dry, then scatter with Gruyere and lay a slice of ham on top.
- Crack an egg into the center and let it cook until the white sets but the yolk stays runny.
- Fold the four edges of the galette in toward the center, forming a square with the egg yolk visible.
- Slide onto a plate and serve hot.