Meals · Skillet & sheet-pan mains
Galette complète (Breton buckwheat crêpe with ham, egg and cheese)
A thin, nutty buckwheat crêpe from Brittany, filled in the pan with ham and Gruyère and topped with an egg, its edges folded in like a picture frame around the yolk. The batter is just buckwheat flour, water, an egg and salt, and it needs an hour's rest.
- Time
- 95 min (70 prep + 25 cook)
- Servings
- 4
- Per serving
- 371 kcal
- Protein
- 27 g
Ingredients
Batter
- 1 cup buckwheat flour
- 1 cup + 2 tbsp water, cold
- 1/2 tsp salt, coarse
- 5 large eggs, 1 for the batter, 1 for each galette
- 2 tsp butter, for the pan
- 7 oz ham, 8 thin slices of good cooked ham
- 1 cup gruyere, grated
- 1/4 tsp black pepper
Steps
- Put the flour and salt in a bowl and whisk in half the water to a thick, smooth paste. Whisk in the rest of the water and 1 egg until it runs like single cream. Cover and rest in the fridge for at least 1 hour. Stir before using, and thin with a splash of cold water if it has thickened.
- Heat a large nonstick skillet or crêpe pan (about 28 cm/11 inches) over medium-high heat and rub with a little butter on paper towel. Pour in about 100 ml of batter, swirl fast to coat the pan and cook for 1–2 minutes, until the edges lift and the top looks dry. Flip it.
- Lower the heat to medium. Lay 2 slices of ham on the galette, scatter a quarter of the Gruyère on it, and break an egg into the middle, keeping the yolk whole.
- Cook for 3–4 minutes, until the white is set, covering the pan for the last minute if the top is slow. Fold the four sides in towards the yolk to make a square frame, grind over some pepper and slide onto a warm plate.
- Make the other three the same way, buttering the pan lightly each time and keeping the finished galettes warm in a low oven. Serve at once, with a green salad.
Good to know
Can I make the galettes ahead?
Yes. Cook the plain galettes, stack them with parchment between, and keep them wrapped in the fridge for up to 3 days. Warm one in the pan and fill it there.
Is it gluten-free?
Buckwheat is not wheat despite the name, so a galette made with only buckwheat flour has no gluten in the recipe itself. Check the flour's label if you need to be strict, as it can be milled alongside wheat.
Per
- Calories
- 170
- Protein
- (30%)
- 12 g
- Fat
- (47%)
- 9 g
- Carbohydrates
- (23%)
- 10 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 522 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1485 kcal goes into the pot and 944 g of ingredients comes out as about 874 g of food: 170 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.