Galette complète – buckwheat crêpe with ham, cheese and egg
Makes 4 galettes · 1 hour 35 minutes · Pancake pan
Brittany's classic buckwheat galette with cheese, ham and an egg in the middle. A hot carbon steel pancake pan gives thin galettes with crisp, lacy edges.
A galette complète is a thin Breton buckwheat pancake filled with grated cheese, ham and an egg, then folded into a square. Rest the batter for at least an hour, spread it thinly in a hot buttered pan and only fold in the edges once the egg white has set.
Ingredients
Makes 4 galettes
Batter
- 125 g buckwheat flour
- 1 egg
- 300 ml cold water
- ½ tsp salt
Filling
- About 30 g butter for cooking
- 150 g grated Emmental or Gruyère
- 4 slices cooked ham
- 4 eggs
- Freshly ground black pepper
- Green salad, to serve
Method
- Whisk the buckwheat flour, salt and egg together. Gradually whisk in the water to make a smooth, thin batter. Leave it to rest in the fridge for at least 1 hour, ideally overnight.
- Stir the batter. Heat the pan over a medium-high heat and brush it with a little butter. Pour in just under 100 ml of batter and immediately spread it thinly with the crêpe spreader.
- Cook for about 1 minute until the surface looks dry and the edges start to lift and crisp. Turn the heat down to medium.
- Scatter the cheese in a ring, lay the ham in the centre and crack an egg on top. Spread the white out a little with a spoon so it sets faster.
- Leave the galette on the heat for 3–4 minutes until the white has set but the yolk is still runny and the underside is crisp.
- Use the crêpe turner to fold four edges in towards the centre to make a square with the yolk showing. Dot the edges with a little butter, season with pepper and serve at once with green salad. Cook the rest in the same way.
Why it works
Buckwheat batter needs fierce heat to crisp up. A seasoned carbon steel pancake pan copes with that heat and releases the galette easily, and its low rim lets the crêpe turner get underneath to fold in the edges.
FAQ
What is the difference between a galette and a crêpe?
A galette is made with buckwheat flour, water and salt and has a savoury filling. A crêpe is made with wheat flour and milk and is usually served sweet.
Can I make galette batter the day before?
Yes, the batter improves with an overnight rest in the fridge. Stir it well and thin it with a splash of water if it has thickened.
What do you drink with a galette complète?
In Brittany it is served with dry cider, traditionally drunk from a bowl. A glass of cloudy apple juice works well too.
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