← Nouns Cooking · French

Ingredients

• 150 g Buckwheat flour
• ½ tsp Salt
• 1 Eggs
• 375 ml cold water
• 40 g Butter, melted
• 4 slices slices of good cooked ham
• 120 g Gruyère or Emmental, grated
• 4 Eggs
• Black pepper

Method

1. Whisk the buckwheat flour, salt and egg with half the water into a thick, smooth paste, then whisk in the rest of the water to make a batter like thin cream. Cover and rest for 1 hour (or overnight in the fridge).
2. Heat a large non-stick frying pan or crêpe pan over medium-high heat and brush it with melted butter. Pour in a small ladle of batter and swirl at once to coat the base thinly.
3. Cook for 1–2 min, until the edges lift and the underside is speckled brown. Turn the heat down to medium, but keep the galette in the pan with the browned side down.
4. Scatter a quarter of the cheese over the middle, lay a slice of ham on top and crack an egg into the centre. Cover the pan with a lid and cook for 3–4 min, until the white is set and the yolk still runny.
5. Fold the four edges in towards the yolk to make a square frame, brush the edges with butter and slide onto a plate. Grind over pepper and repeat with the rest, keeping finished galettes warm in a low oven (100°C, 210°F).

Tips

• Buckwheat is naturally gluten-free, but some packs are blended with wheat flour, so check the label.
• The first galette is often a tester: adjust the heat and batter thickness (add a splash of water if too thick).

Sources

Written in our own words after cross-checking these recipes:

Serious Eats olive magazine King Arthur Baking