Classic Breton Buckwheat Galettes with Ham, Cheese and Egg
shared by Nibblore Cuisine
These Breton buckwheat galettes pair a thin, nutty pancake with the classic combination of ham, melted Emmental and a runny fried egg. Resting the batter allows the flour to hydrate fully, producing crisp edges while keeping the centre pliable. Serve straight from the pan for a relaxed brunch, lunch or dinner. • The pan is hot enough when a drop of batter sizzles immediately without burning. • If the batter is difficult to spread after resting, add cold water 1 tablespoon at a time. • To prevent the egg white remaining raw near the yolk, gently spread it with a spatula as soon as the egg is added. • If cooking for someone with coeliac disease, check that the flour, ham and all other packaged ingredients are labelled gluten-free. • Replace the Emmental with Comté or grated tomme, using the same quantity. • For a pork-free version, use four slices of turkey breast certified halal or kosher, as required. • Replace the chives with finely chopped flat-leaf parsley. Store unfilled galettes, stacked and well wrapped, in the fridge for up to 3 days or freeze for up to 2 months with baking paper between each one. Reheat in a hot frying pan for 30–45 seconds per side. Egg-filled galettes are best served immediately and should not be frozen; if necessary, refrigerate for up to 1 day and reheat, covered, over low heat until piping hot in the centre.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 250 gbuckwheat flour
- 5 gfine salt
- 600 mlcold water
- 1egg
- 20 gsalted butter, melted
- 15 gsalted butter, for cooking
- 4 slicescooked ham, with no added gluten
- 160 gEmmental cheese, grated
- 4eggs
- 1 pinchground black pepper
- 8 gchives, finely chopped
Instructions
- 1Combine the buckwheat flour and salt in a large mixing bowl. Gradually pour in 500 ml of the cold water, whisking from the centre outwards until the batter is smooth. Whisk in the egg, melted butter and remaining 100 ml water.
- 2Cover the batter and leave it to rest at room temperature for 1 hour. This resting time is not included in the preparation or cooking times. After resting, whisk vigorously for 20 seconds; the batter should lightly coat a ladle but still pour easily.
- 3Preheat the oven to 80°C using conventional heat and place a large plate inside. Heat a 24–26 cm crêpe pan over medium-high heat for 2 minutes, then coat it with a thin film of butter.
- 4Pour about 80 ml batter into the hot pan and immediately tilt it to cover the base with a thin layer. Cook for 1 minute 30 seconds to 2 minutes, until the surface looks matte and the edges begin to lift. Flip and cook for another 30 seconds. Make 4 galettes in the same way, then keep them pliable under a clean tea towel in the warm oven.
- 5Return one galette to the pan over medium heat. Arrange 40 g Emmental in a ring, lay one slice of ham over it and crack an egg into the centre. Season lightly with pepper, cover and cook for 3–5 minutes, until the white is set but the yolk is still runny.
- 6Fold all four sides of the galette towards the centre, leaving the yolk exposed. Cook for another 30 seconds to crisp the underside, then slide the galette onto a plate. Repeat with the remaining three galettes, scatter with chives and serve immediately.