Buckwheat Galette Complet

A thin, lacy galette with crispy, buttery edges. The center stays soft with a sunny-side-up egg and cheese that stretches with every bite.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 725
• Protein: 39 g
• Carbs: 58 g
• Fat: 36 g

Ingredients

• 330 g Buckwheat flour ( sifted )
• 750 ml Mineral water ( room temperature )
• 10 g Gray sea salt
• 5 piece Egg ( 1 for the batter, 4 for the filling )
• 50 g Salted butter ( for cooking )
• 4 piece Ham ( thin slices )
• 200 g Emmental cheese ( grated )
• 1 pinch Black pepper ground

Instructions

1. Preparing the batter

   In a mixing bowl, combine buckwheat flour and grey sea salt. Gradually pour in mineral water while whisking vigorously to incorporate air. The batter should be smooth and coat the back of a ladle. Let rest for 2 hours in the fridge.

2. Cooking the galette

   Heat a crepe pan. Grease with a knob of salted butter. Pour a ladle of batter, swirl quickly to cover the entire surface. The galette must be thin. When the edges lift and become crispy, it is ready to be filled.

3. The 'Complet' filling

   Crack an egg in the center of the galette, lightly spreading the white. Sprinkle emmental all around. Place a slice of ham on top. Season the egg yolk with salt and pepper.

4. Folding and finishing

   Fold the four edges of the galette toward the center, leaving the yolk visible. Add one last knob of butter on the edges to make them shine and enhance the crunch. Serve once the cheese is completely melted.

Chef's tips

• The secret to a great galette is thermal shock: cold batter on a searing hot pan.
• If the batter is too thick after resting, thin it out with a splash of water.
• Use salted butter for the final 'buttering', it provides that incomparable taste.

Storage

The batter keeps for 48 hours in the fridge. Cooked galettes can be wrapped in cling film and reheated in a pan with a little butter.