Traditional Buckwheat Galette Complete
Ingredients
- 250 gBuckwheat flour (sifted)
- 500 mlMineral water (room temperature)
- 1 pinchGray sea salt
- 5 pcEgg (1 for the batter, 4 for the filling)
- 4 pcHam (sliced)
- 150 gEmmental cheese (grated)
- 50 gSalted butter (for cooking)
Method
A buckwheat galette with crispy, lace-like edges. The egg yolk remains runny over the ham and melted emmental, while the aroma of nutty butter and toasted buckwheat fills the room.
- 1
In a mixing bowl, combine buckwheat flour and grey sea salt. Create a well, crack one egg in the center, then gradually pour mineral water while whisking vigorously. The batter should be smooth and coat the back of a ladle.
- 2
Let the batter rest in the fridge for at least 2 hours. This allows the buckwheat to hydrate properly so the galette doesn't tear during cooking.
- 3
Heat a crepe pan over high heat. Grease with a knob of salted butter. Pour a ladle of batter and spread it in a circular motion. Cook until the edges lift and become crispy.
- 4
Crack an egg directly onto the galette in the center of the pan. Lightly spread the white with a spatula. Arrange the grated emmental around the yolk, then place the ham slice. The cheese should start to bubble.
- 5
Fold the four edges of the galette towards the center to form a square, leaving the egg yolk visible. Add a final knob of salted butter on the edges to make them shine and even crispier.
Frequently asked questions
How do you get this dish right?
- The secret to the 'krasick' (lace edges) is a very hot pan and not skimping on salted butter at the end of cooking.
- If the batter is too thick after resting, thin it down with a small splash of water.
How long does this dish keep?
Empty galettes keep for 3 days in the fridge wrapped in a cloth. Reheat them in a pan with butter to restore their crispiness.
