French
Galette Complète
Lacy buckwheat galettes fold around Paris ham, molten Gruyère, and a sunny egg whose yolk remains proudly visible.
4 servings · 25 minutes prep · 30 minutes cook
Ingredients
Buckwheat batter
- 1 cup buckwheat flour
- 3/4 tsp Diamond Crystal kosher salt
- 1 1/4 cups cold water, plus a splash after resting if needed
- 1 large egg
Filling
- 4 tbsp unsalted butter
- 8 oz thinly sliced French ham
- 8 oz grated Gruyère
- 4 large eggs
- 1/4 tsp black pepper
Directions
Rest the batter
- Whisk buckwheat flour with kosher salt, then gradually whisk in water and the batter egg. Beat firmly for 1 minute, cover, and refrigerate at least 2 hours.
Cook and fill
- Bring batter to room temperature and thin with a splash of water if it no longer pours like light cream. Heat a crêpe pan over medium-high and brush with unsalted butter. Spread a thin layer of batter and cook until matte and crisp at the edge, 60-90 seconds.
- Turn, add one-fourth each french ham and gruyere cheese, and break one filling egg into the center. Cover until the white is set, 2-3 minutes. Season with black pepper, fold four sides inward, and serve immediately. Repeat.
