Galette Complète (Breton Buckwheat Crêpe)

Ingredients

For 4 portions

• 🍚 170g buckwheat flour
• 🥤 380ml tap water
• 🧂 0.5 Tsp salt
• 🧈 30g butter
• 🥩 160g ham, fresh (raw, bone-in)
• 🧀 160g gruyere cheese
• 🍳 4 medium egg
• 🌿 1 pinch black pepper

Method

1. Whisk the buckwheat flour, salt and water into a smooth batter, about as thick as single cream. Cover and rest in the fridge for at least 1 hour, or overnight.
2. Stir the batter well, adding a splash of water if it has thickened.
3. Melt the butter. Heat a large non-stick frying pan or crêpe pan over a medium-high heat and brush it with a little butter.
4. Pour in a ladle of batter and swirl quickly to coat the pan thinly. Cook for 2 minutes until the edges lift and the underside is lacy and brown.
5. Without flipping, turn the heat to medium. Scatter a quarter of the grated Gruyère over the middle, add a quarter of the sliced cooked ham, and make a small well in the centre.
6. Crack an egg into the well and cook for 3–4 minutes, covering with a lid for the last minute, until the white has set and the yolk is still soft.
7. Fold the four sides in to make a square, leaving the yolk showing. Season with pepper and serve. Repeat with the rest, keeping the galettes warm in a low oven.