Breton Buckwheat Galettes Complètes
Crisp-edged buckwheat crêpes filled with ham, melted cheese, and a soft-centered egg.
About This Dish
A well-rested buckwheat batter spreads into a thin savory galette whose folded edges frame the classic ham, cheese, and egg filling.
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Stages
- Batter Rest2 hr
- First Side3 min each
- Filling and Folding3 min each
Step-by-Step Instructions
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1
Whisk the buckwheat flour, water, batter egg, and salt until smooth. Cover and refrigerate for at least 2 hours.
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2
Whisk again and adjust with a little water until the batter flows easily. Heat a 26–28 cm crêpe pan and brush with butter.
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3
Spread a thin ladleful quickly across the pan and cook until the surface is dry and the underside crisp.
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4
Add ham and cheese, crack an egg in the center, and fold four sides inward to make a square while leaving the yolk visible.
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5
Cover briefly until the white is set and the cheese melted. Slide onto a warm plate and repeat.
