Traditional Buckwheat Galette Complete

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 608
• Protein: 34 g
• Carbs: 44 g
• Fat: 32 g

Ingredients

• 250 g Buckwheat flour ( sifted )
• 500 ml Mineral water ( room temperature )
• 1 pinch Gray sea salt
• 5 piece Egg ( 1 for the batter, 4 for the filling )
• 4 piece Ham ( sliced )
• 150 g Emmental cheese ( grated )
• 50 g Salted butter ( for cooking )

Instructions

1. Preparing the batter

   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. Resting the batter

   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. Cooking the galette

   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. Filling

   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. Folding and finishing

   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.

Chef's tips

• 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.

Storage

Empty galettes keep for 3 days in the fridge wrapped in a cloth. Reheat them in a pan with butter to restore their crispiness.