Galette Bretonne
By Groceree
Also known as Galette Complète · Buckwheat Galette
A lacy buckwheat crêpe cooked on a hot griddle, filled with ham, grated Emmental and an egg that sets in the middle, and folded into a square. The Breton galette complète, eaten with a bowl of cider.
Last updated
- Servings
- Makes 4
- Prep
- 10 min
- Cook
- 20 min
- Total
- 2 h 30 min
Ingredients
- buckwheat flour200 g
salt½ tsp
eggs1
water450 ml
butter40 g
ham4 slices
Emmental120 g- eggs4
black pepper½ tsp
Instructions
- 01
Whisk the , the , the and the cold into a smooth batter, a little thinner than double cream. Rest for at least 2 hours, ideally overnight.
- 02
Melt the and grate the . Heat a large crêpe pan or griddle over medium-high heat and brush it with a little of the .
- 03
Pour in a ladle of batter and swirl or spread it thinly. Cook for 1 to 2 minutes until the edges crisp and lift.
- 04
Flip, then scatter a quarter of the over the middle, lay a slice of on top, and crack one of the four into the centre.
- 05
Fold the four sides in towards the middle, leaving the yolk showing, and cook until the white sets.
- 06
Brush the edges with the rest of the , grind over , and serve. Repeat with the rest of the batter, , and .
Notes
- Rest the batter for hours. Buckwheat needs time to hydrate, and the galettes crisp far better.
- Pure buckwheat is naturally gluten-free; check the flour is not blended with wheat.
- Drink dry Breton cider from a bowl alongside — that is how it is done in Brittany.
- The yolk is meant to stay runny. For anyone who should avoid lightly cooked eggs, such as pregnant women, very young children or older people, cover the pan for a minute or two until the yolk is firm.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 24 g
- Carbs
- 30 g
- Fat
- 22 g
Estimated from the ingredients.
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