Galettes de sarrasin

Name: Galettes de sarrasin
Total time: 30 min
Yield: Serves 4
Cuisine: Brittany
Ingredients: 200 g (1⅔ cups) buckwheat flour; 500 ml (2 cups) water; 1 egg; 1 pinch salt; 4 eggs (for the filling); 100 g (3½ oz) cooked ham; 100 g (1 cup) grated Emmental; 1 tsp oil (for cooking)

Breton buckwheat galettes with ham, egg and cheese

⏱ 30 minServes 4Easy280 kcal

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

01 — Ingredients4 servings

200 g (7 oz)buckwheat flour
500 ml (2 cups)water
1egg
1 pinchsalt
4eggsfor topping
100 g (3½ oz)cooked ham
100 g (3½ oz)grated Emmental
1 tspoilfor cooking

200 g (7 oz) buckwheat flour
500 ml (2 cups) water
1 egg
1 pinch salt
4 eggs for topping
100 g (3½ oz) cooked ham
100 g (3½ oz) grated Emmental
1 tsp oil for cooking

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

1 large mixing bowl

1 whisk

1 ladle

1 crêpe pan or flat skillet (28 cm / 11 in)

1 wide spatula

Plastic wrap

Chef’s knife

03 — Method

In a large bowl, mix the buckwheat flour and salt. Make a well in the center.
Crack the egg into the well and start mixing, pouring in the water gradually in a thin stream.
Whisk hard from the center outward until the batter is thin and perfectly smooth.
Cover with plastic wrap and let the batter rest at least 1 hour at room temperature.
Heat the crêpe pan over medium-high heat. Oil it lightly with an oiled paper towel.
Pour a ladle of batter into the center and spread it right away with a crêpe spreader or by tilting the pan.
Cook 1 minute until the edges lift. Crack an egg into the center and add ham and cheese.
Fold the 4 sides toward the center to make a square. Cook 2 minutes over low heat until the egg is set.