Buckwheat Galette Complet
Ingredients
- 330 gBuckwheat flour (sifted)
- 750 mlMineral water (room temperature)
- 10 gGray sea salt
- 5 pcEgg (1 for the batter, 4 for the filling)
- 50 gSalted butter (for cooking)
- 4 pcHam (thin slices)
- 200 gEmmental cheese (grated)
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
