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Buckwheat Galettes Bretonnes

Savoury Breton buckwheat galettes filled with ham, Gruyère and a runny egg: the classic galette complète.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 150 g buckwheat flour
  • 1 pinch salt
  • 1 egg
  • 350 ml water
  • 20 g butter melted, plus extra
  • 4 slices ham
  • 100 g Gruyère grated
  • 4 eggs

Method
 

  1. Whisk the buckwheat flour, salt, egg and water into a smooth batter. Stir in the melted butter and rest for at least 2 hours.
  2. Heat a large non-stick pan and brush with butter.
  3. Pour in a ladle of batter and swirl thinly. Cook for 2 minutes until the edges crisp.
  4. Sprinkle with cheese, add a slice of ham and crack an egg in the centre.
  5. Fold the edges in to make a square, leaving the yolk showing. Cook until the white is set.
  6. Serve with a knob of butter on top.

Notes

Resting the batter makes galettes lacier and easier to swirl.