Galette complète de sarrasin

Name: Galette complète de sarrasin
Total time: 90 min
Yield: Serves 4
Cuisine: Brittany
Ingredients: 250 g (2 cups) buckwheat flour; 500 ml (2 cups) cold water; 1 egg for the batter; 10 g (2 tsp) coarse salt; Salted butter for cooking; 4 eggs for the filling; 4 slices cooked ham; 150 g (1½ cups) grated Emmental; Pepper

Breton buckwheat galette with ham, egg and cheese

⏱ 90 minServes 4Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

250 g (9 oz)buckwheat flour
500 ml (2 cups)cold water
1whole eggfor the batter
10 gcoarse salt
Salted butterfor cooking
4eggsfor the filling
4 slicescooked ham
150 g (5 oz)grated Emmental
Pepper

250 g (9 oz) buckwheat flour
500 ml (2 cups) cold water
1 whole egg for the batter
10 g coarse salt
Salted butter for cooking
4 eggs for the filling
4 slices cooked ham
150 g (5 oz) grated Emmental
Pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Crêpe pan or nonstick skillet

Crêpe spreader (rozell) or spatula

Whisk

Crêpe ladle

Chef’s knife

03 — Method

Mix the flour, salt and egg in a bowl. Gradually whisk in the water.
Cover and refrigerate at least 4 hours (ideally overnight).
Heat a crêpe pan (or wide skillet) over high heat and butter it lightly.
Pour in a ladle of batter and spread it very thin with a crêpe spreader or the back of a ladle.
Cook 1 minute, then sprinkle with Emmental.
Crack an egg into the center and lay a slice of ham around it.
Fold the four sides toward the center to make a square.
Keep cooking until the white is set but the yolk still runny.
Serve right away with a pat of salted butter.