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Galette Complete
Brittany's buckwheat galette with ham, Emmental and a sun-yolk egg, corners folded like an envelope — lacy edges are the mark of a rested batter
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
Ingredients
- Buckwheat flour — 250 g
- Water, cold — 500 ml
- Egg (for batter) — 1 (55 g)
- Fine salt — 6 g
- Unsalted butter — 80 g (some melted for the pan)
- Eggs (for filling) — 4
- Cooked ham, slices — 200 g
- Emmental or Comté, grated — 160 g
- Black pepper — 1 g
- Chives — 6 g
Method
- Whisk buckwheat flour, salt, egg and water to a smooth, pourable batter; rest 2 h minimum (overnight is better — fermentation adds lace).
- Heat a 28 cm crêpe pan or billig over medium-high heat; film with melted butter.
- Ladle in a thin layer of batter, swirling; cook 90 sec until the edges lift and the underside is freckled.
- Flip; immediately crack an egg into the centre, spreading the white with the back of a spoon, yolk intact.
- Scatter cheese around the egg, lay ham over the cheese; season.
- When the white is just set (2–3 min, lid on briefly helps), fold the four edges in to frame the yolk.
- Slide a knob of butter under the galette for the last 30 sec — crisp base, nutty smell.