Entree: France – Brittany – Galette de Sarrasin (Savory buckwheat crepe from Brittany typically filled with ham, cheese, and egg)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 10 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

- 2 cups (240 g) buckwheat flour
- 1/2 cup (60 g) all-purpose flour
- 1/2 tsp (3 g) fine salt
- 2 large eggs for batter, approx. 100 g
- 2 cups (480 ml) cold water
- 1/2 cup (120 ml) milk
- 2 tbsp (30 g) melted unsalted butter
- 1 tbsp (15 ml) vegetable oil or butter for the pan
- 4 large eggs for filling, approx. 200 g
- 8 oz (225 g) cooked ham, sliced
- 4 oz (115 g) Gruyère or Emmental cheese, grated
- Freshly ground black pepper, to taste
- Optional: additional butter for serving

Instructions

1. In a large bowl whisk together the buckwheat flour, all-purpose flour, and salt. Make a well and add the 2 eggs for the batter, then gradually whisk in the water and milk until smooth. Stir in the melted butter. Cover and refrigerate the batter for at least 45 minutes to 1 hour.
2. Heat a nonstick crepe pan or large skillet over medium heat and brush lightly with vegetable oil or a little butter. Pour about 1/3 cup (80 ml) batter into the pan, tilting and swirling to evenly coat the surface into a thin round. Cook until the edges lift and the underside is browned and crisp, about 1–2 minutes.
3. Flip the galette and cook the second side 30–45 seconds. Reduce heat to medium-low, lay a slice or two of ham in the center, sprinkle about 1 oz (30 g) grated cheese, then crack one of the filling eggs into the center.
4. Season the egg with a little black pepper and, if desired, a pinch of salt. Cook gently until the egg white is set but the yolk remains runny, 2–3 minutes. Fold the four edges of the galette toward the center to form a square, leaving the yolk visible.
5. Slide the galette onto a plate and repeat with remaining batter and fillings to make 4 galettes. Serve immediately with a little additional butter if liked.