Savoury Breton buckwheat galettes filled with ham, Gruyère and a runny egg: the classic galette complète.
About this French recipe
In Brittany, crêpes made from buckwheat flour are called galettes and are always savoury. The galette complète, with ham, cheese and egg, is the classic.
Ingredients you will need
The main ingredients are buckwheat flour, salt, egg, water, butter, ham. Exact quantities are in the recipe card below.
How long it takes
Allow 2 hr 30 min in total: 10 min of preparation, 20 min of cooking and 2 hr of resting, chilling or soaking. The recipe serves 4.
Inspired by Dominique Crenn
Dominique Crenn often speaks about her childhood in Brittany as an influence on her cooking. This is a Breton everyday classic. Read our profile of Dominique Crenn.
This is our own home-kitchen version of a classic dish. It is not Dominique Crenn’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Buckwheat Galettes Bretonnes
Ingredients
Method
- Whisk the buckwheat flour, salt, egg and water into a smooth batter. Stir in the melted butter and rest for at least 2 hours.
- Heat a large non-stick pan and brush with butter.
- Pour in a ladle of batter and swirl thinly. Cook for 2 minutes until the edges crisp.
- Sprinkle with cheese, add a slice of ham and crack an egg in the centre.
- Fold the edges in to make a square, leaving the yolk showing. Cook until the white is set.
- Serve with a knob of butter on top.
